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From the Collection of
■I- s •
• * *
i" .-r-^ t
WHAT TO DO
WITH THE COLD MUTTON:
A BOOK OF RECHAUFFES.
MANY OTHEE APPROVED EEOEIPTS FOB THE KITOHEISr OF
A GENTLEMAN OF MODEBATE INCOME.
BUNCE AND HUNTINaTON, PUBLISHEES.
It may be thought unDecessary to add another to
the already numerous lists of books upon Cookery ;
books as various in their degrees of excellence as in
price. But this little work does not profess to teach
" the whole Art of Cookery :" it simply aims at sup-
plying a want often felt by the young and inexperi-
enced mistress of a household, where a moderate in-
come, rather than position, renders economy advisable ;
and who, accustomed to every luxury and comfort in
her father's house, is yet ignorant of the art by which
such culinary results are attained, and would gladly
see her husband's more modest table as well ordered,
though by more simple means. To such persons, the
following hints of " What to do with the Cold Mut-
ton" may be of use, as suggesting something more
than the only rechauffe that ever enters the imagina-
tion of a plain cook — the inevitable " hash."
The receipts that follow the "Book of Rechauffes"
have all been long tried and approved, and though
some of them may be thought of a more costly char-
acter than is compatible with a " moderate income,"
the expense depends very much upon locality ; that
which may be procured for possibly one or two
shilllDgs in the country, may cost three, or four in the
city, whilst in other things the reverse may be the
case, and what may be dear inland, may be cheap at
the, sea-coast. When guests are to be entertained,
choicer dishes are required than are needed for the
daily table, and for such occasions suitable receipts
are given. But throughout this little book there is
nothing that a plain cook may not manage well, after
one or two trials ; and if her mistress will only take
the trouble of telling her of any error against good
taste in matters of arrangement or dishing-up, the
result cannot fail to be equally satisfactory to both.
P. K. S.
WHAT TO DO
WITH THE COLD MUTTON.
No. 1.— STOCK
It may appear odd to commence a list of rechauffes
with a receipt for making stock, but inasmuch as this
important foundation of all soups and sauces shotdd
and can be made, in economic^ and well-ordered
kitchens, from the bones of the joints of meat, or
poultry, or game, that form the daily food of the
family, this stock, so made, may fairly be classed
under the head of rechauffes.
Of course, upon any extraordinary occasiou, when
a large quantity of stock may be needed, it must
then be made from fresh meats, — shiu of beef,
knuckle of veal, &c., according to the kind^required.
But for daily use in a iamily, the stock made from
dressed bones will be found sufficient ; and if the
following method be carried out, the result will be
as good stock as can be desired, though it is difficult
to persuade plain cooks of this fact ; they always
insisting, in their ignorance,' that fresh meat is posi-
tively necessary to produce good soups and sauces.
However, the following receipt, if fairly tried, will
prove to them their mistake. Take the bones of a
piece of sirloin of beef, that weighed, before the meat
was cut off, ten or twelve pounds ; break them up
with a chopper into eight or ten pieces, and put
them into a stock-pot, or a stewpan, or a large sauce-
pan, with a gallon of water ; let them stew gently
for five or six hours by the side of the fire, then
strain the liquid through a sieve into a basin, and
put it aside for some hours, or till the next day.
You will find that the gallon of water has been re-
duced to half the quantity in the boiling. Then,
when quite cold, carefully skim off every particle of
&t, and put the stock into a stewpan with two large
onions, a largensized carrot cut into three pieces, a tur-
nip cut in half, and a head of celery, if in season ; if
not, use a teaspoonful of celery-seed tied in a piece of
muslin ; a small bunch of sweet herbs, and a sprig
or two of parsley ; let these simmer gently by the
side of the fire for two hours, and if the quantity
becomes much reduced, put in a little boiling water,
so as to keep it up to two quarts ; add salt, a little
pepper, and a good-sized knob of sugar while boiling ;
strain it when done from the herbs and vegetables,
and you will then find your stock nicely flavored for
soups or sauces ; in cold weather this will remain
good in a cool larder for several days if desired ; but
in summer it should be heated in a stewpan each
day that you wish to keep it, and then poured into
a clean basin; if this is not attended to, it will
turn sour very soon. Any kind of bones will make
good stock; mutton, beef, veal, or poultry, or
game, all or any of these may be stewed down to-
gether. The bone of a large leg or shoulder of mut-
ton will make about three pints of stock ; and in
stewing down bones that have been cooked, you may
add to them any trimmings from necks or loins of
mutton or other meat, or the shank-bone of a leg of
mutton, &c., if you should happen to have them,
remembering to add also more water in proportion,
if you put a large quantity of these trinmiings in
your stock-pot. Nothing of this kind should be
wasted or thrown aside as useless, for all these things
can be turned to good account ; and the liquor also
in which meat or poultry has been boiled, instead of
being thrown away, will make the stock all the
better if you use it, as far as it goes, instead of water.
In the various receipts for rechauffes, when " good-
flavored stock" is directed to be used, the stock,
after the herbs and vegetables have been added, is
meant ; when "stock" only is mentioned, the broth
without the flavoring of herbs and vegetables is
No. 2. — ^If yon desire to make this stock into dear
soup, add to it, when heated, the whites of two eggs
beaten up with a teacupM of cold water ; pour this
into the stock, whisk it well over the fire, give it a
boil up, and strain it through a jelly-bag, once or
more times, till it is as clear as white wine. Then
to color it, if too pale, take two or three lumps of
sugar, melt them over the fire in an iron spoon, till
the sugar becomes a dark brown, but be careful not
to bum it black ; dissolve this burnt sagar in a little
hot water, and add as much of it to your soup as will
make it the desired color (it should be the tint of
golden sherry) without causing the soup to be either
bitter or sweet. If bitter, the sugar will have been
burnt too much ; if sweet, it will not have been burnt
enough. This kind of clear soup may be varied in
many ways ; you may put in it a variety of vegeta-
bles, such as carrots, turnips, celery, onions, French
beans, asparagus, green peas, and finely shred
lettuce, all or any of these that may be in season
together; only being careful to cut the difierent
kinds all of the same size in small shreds about an
inch loDg, so that all may be equally cooked in the
same time: or you may put in small leaves of
chervil only. Again, the same kind of clear soup
may be thickened with a little sago or tapioca, boiled
in it till quite clear ; or you may boH a little maca-
roni or vermicelli in water, drain it, and put it in the
Boup before serving; if boiled in the soup, it de-
stroys the clearness of it. Or, should any of the
clear soup *in which you have put cut vegetables be
left, strain it off from the vegetables, and the next
day, if you have a sufficient quantity to send to table,
you may vary it by making it a puree or thick soup
of some kind of vegetable, such as carrot, turnip,
parsnip, vegetable marrow, or potato ; or you may
thicken it with a little sago, <&c. This sago or ver-
micelli soup again may be varied the second day by
adding to it when heated, but not boiling^ the yolks of
two or three eggs, beaten up in half a pint of milk ;
let it thicken over the fire, stirring constantly ; but
the soup must not boil, or the eggs will curdle it.
Or the clear soup may be changed into a curry soup
by adding curry paste in the proportion pf two table-
spoonfuls of paste to three pints of soup ; thicken it
with a little flour, boil it well, that it does not taste
raw, and serve with a dish of plain boiled rice to be
eaten with it. A little practice will soon teach a
young cook how she may vary a soup according to
the season of the year, so that, should enough be left
to send up a second time, it need not be of the same
kind, unless particularly wished for.
10 EfiOHAUFFis OF FISH.
EfiCHAUFFflS OF FISH.
No. 3.— FISH IN WHITE SAUCE.
Remote from the bones any kind of white boiled
fish that may be left from the previous day's dinner,
and break into flakes or convenient sized pieces. To
the bones, heads, tails, and fins, add a small onion,
a sprig of parsley, a small blade of mace, and nearly
a pint of water. Let all simmer in a stew-pan by the
fire till the liquid is reduced to half the quantity,
and then strain the stock through a sieve. To this
fish stock add a quarter of a pint of cream, or half
milk and half cream ; thicken with a little flour and
butter, season to taste with salt, and warm the pieces
of fish in this sauce, but do not let it boil, or it wiU
curdle. Put a border of nicely mashed potatoes
round your dish, and serve up the fish and sauce
quite hot in the centre. You may use any kind.of
light-colored meat stock for the sauce, instead of that
made from the fish-bones, if you prefer it.
No. 4.— TO DRESS FISH A SkCOND TIME.
To a small quantity of fish, add two handfuls of
bread crumbs, two eggs, two ounces of butter, a
little essence of anchovy, and a little pepper, salt,
E:6cHAUFFilS OF FISH. 11
and cayenne. Mix these all well with the fish,
which should previously be taken from the bones
and pounded ; batter a plain mould, put in the mix-
ture, and steam it until it is hot throilgh. Any cold
boiled fish may be dressed in this way.
No. 5.— FISH AND EGGS.
Take any nice pieces of cod, turbot, or brill, heat
them through in boiling water, and drain them welL
Boil three eggs hard, and when cold cut them in
three or four pieces lengthways; boil twice the
quantity of potatoes to eggs, and cut in slices the
same way. Have ready the following sauce : — ^mix a
teaspoonful of ready-made mustard, a teaspoonful of
vinegar, a teaspoonful of Harvey or Reading sauce,
and some pepper and salt ; melt a quarter of a pound
of butter, and add to these ingredients, mixing well.
Pour this sauce over the fish, eggs, and potatoes
quite hot, and serve.
No. 6.— FISH CAKES.
To about a pound of cold boiled fish, either salt or
fresh, add one and a half pounds of mashed potatoes ;
beat well together in a mortar, with the addition of an
egg and a little milk, and season with salt, pepper,
onions, and a little thyme well chopped ; of course
omitting the salt if the fish should have been salted.
Then, with a little flour, roll into small round cakes,
12 K^OHAUFIlfes OF FISH.
rather thick, and fry a light browiL Dish them up
as you would cutlets.
No. T.— FISH AND MAOAEONL
Take the remains of any kind of white boUed fish,
remove the bones and skin, and break it in rather
small pieces. BoU some maccaroni in water till ten-
der, drain it well, and cut it in lengths of about an
inch, and mix equal quantities of fish and macaroni
Then put two ounces of butter into a stewpan, add
the yolks of two eggs, a little lemon-juice, pepper,
and salt, and stir in well half a pint of good melted
butter; make the sauce quite smooth, put in the
fish and macaroni, and heat it thoroughly in the
sauce. Pour it out on a dish, keeping it as high as
you can in the centre ; cover it thinly with fine bread
crumbs, and brown the top with a salamander, or in
the oven till of a nice light color.
No. 8.— FISH PUDDINa.
Take equal quantities ,df any cold boiled white fish
and mashed potatoes. ^ Break the fish up quite small,
and mix well with the potatoes, adding two ounces
of butter made liquid in the oven, or if you have it,
you may use cream instead of the butter; season
with salt and a little pepper. Butter a pudding
dish, put in the mixture, keeping the top rough, and
E:feOHAUFFi:8 OF FISH. 13
place it in the oven till hot through and the top is
No. 9.— TURBOT OUTLETS.
Take the remains of the fish from the bones very
carefally ; if a thick lai'ge fish, cut it through slant-
ways in slices, keeping them all of the same size and
form. Sprinkle each piece with salt, pepper, and
nutmeg ; dip it into oiled butter, then into fine bread
crumbs, then into beaten yolk of egg^ and again into
the bread crumbs; fry them in boiling fat, drain
very dry, and serve them as you would cutlets, with
a clear light-colored gravy, flavored strongly with
lemon-juice, for sauce.
No. 10.— TURBOT i LA CREME.
Put into a stewpan a piece of butter the size of a
large egg^ two table-spoonfuls of flour, a little milk,
some salt, pepper, and nutmeg, and stir over the fire
till quite smooth, adding more milk till the sauce is
of the right thickness and well boiled ; then put in
the fish, broken in somewhat small pieced ; let them
heat through, and serve.
No. 11.— TURBOT k LA SAINTE MENEHOULD.
Cut the turbot in neat pieces, dip each into a very
hot thick sauce, which must be light colored and
very well flavored; pile them in a dish, sprinkle
14 EijCHAXJFF:fe8 OF FISH.
thickly with fine bread crumbs, over this grate some
Parmesan cheese, and brown it nicely in the oven or
before the fire, and serve very hot.
No. 12.— CURRIED COD.
Boiled cod makes an excellent r^chauffS as a
curry. For about a pound of fish, free from skin
and bones, take the following ingredients: two
ounces of butter, one ounce of curry powder, six
ounces of finely chopped onions, and two salt-spoon-
fals of salt. Melt the butter in a stewpan, then add
the curry powder, onions, and salt, and let them boil
thoroughly, or the curry powder will taste raw : put
in the pieces of cod broken into large flakes, and let
them cook for five minutes over a rather sharp fire,
keeping it constantly stirred to prevent burning. If
the curry seems too dry when the fish is added,
pour in a little milk, just sufficient to moisten it
without making it liquid. Pile the curry high in
a dish, and serve with a border of well-boiled rice
No. 13.— COD 1 LA PROVEXgALB.
Remove the skin and the bones from the cod, and
break it into flakes. Take a thin dish, and cover the
bottom of it with some shallot, chives, or green
onions, parsley, and lemon-peel — all which are to
be finely chopped — a little salt, pepper, nutmeg, two
k6ohauff:6s of fish. 16
table-spoonMs of good salad oil, and a small bit of
bntter. Arrange the pieces of cod over this, and
repeat the same seasoning over the fish; then cover
with crumbs of bread, and put the dish in the oven
to cook slowly till sufficiently done. If the top is
not well colored, brown it nicely with a red-hot
shovel or a salamander. To be served very hot, and
eaten with lemon-juice.
No. 14.— BONNE BOUOHE OP COD.
Out the cod into nice slices, removing the skin and
bones. Put into a stewpan a small piece of butter,
a table-spoonful of flour, a little very finely chopped
garlic, some salt, pepper, and nutmeg ; moisten with
cream or mUk, and stir the sauce over the fire till
well mixed. Put in the fillets of cod, and warm
them in the sauce; take them out, and cover each
fillet with fine bread crumbs and grated Parmesan
cheese; egg them with beaten yolk of egg, and
cover again with bread crumbs and Parmesan.
Sprinkle weU with a little oiled butter, and brown
them in a cutlet-pan. Serve very hot.
No. 15.— CROQUETTES OF COD.
Cut the cod in small pieces, put them into a stew-
pan with a little piece of butter, salt, pepper, and a
bay-leaf; add sufficient flour from your dredging-
box, and moisten with cream or milk. Cook the
16 KfeCHAFFFilS OF FISH.
ood for a few minutes, then take each piece, dip it
into beaten yolk of egg^ and throw them immedi-
ately into boiling fat ; let them take a good yellow
color, drain well, and sei-ve very hot, piled as high
as possible in your dish, with a border of fried pars-
No. 16.— VOL-AU-VENT OP COD.
Break the cod in small pieces, and free it from
skin and bone. Put into a stewpan a small piece of
butter and two table-spoonfuls of flour, mix them
together, and moisten them with half a pint of good
nrilk; boil fast to reduce the sauce, stirring con-
stantly, that it may not burn or stick to the bottom
of the stewpan, and as it becomes thick, add by de-
grees another half-pint of milk ; boil well and strain.
Warm the pieces of cod in this sauce, add a little
salt, and serve in a vol-au-vent.
No. l*?.— COD FRITTERS.
Take the cod from the bones in as large flakes as
possible. Make a batter of the proper consistency
for frying, of flonr, a little salad oil, a small quantity
of any kind of light white wine, and a little salt
Dip the flakes of cod in this batter, fry them in boil-
ing fat, drain well, and serve.
KfeCHAUFFfe OF FISH. 17
No. 18.— COD 1 LA GARONNE.
Put into a stewpan your pieces of cod, with a
small bit of batter, two table-spoonfuls of oil, some
capers, anchovies, parsley, and green onions, all
chopped very fine, and pepper and salt ; warm the
fish in this, stirring well till the oil and batter ^are
well mixed, then put it into a dish, sprinkle over
with fine bread crumbs, salamander the top, and
No. 19.— BOULETTES OP COD.
Break the cod in very small pieces, warm it in a
thick, well-flavored white sauce ; make it into small
balls, egg and bread-crumb them twice, and fry a
No. 20.— COD A LA FRANgAISE.
Divide the fish in flakes free from skin and bone.
Put into a stewpan some slices of lemon, fillets of
well-washed and scraped anchovies, parsley, green
onions, and a very little garlic, all finely chopped,
salt, pepper, with salad oil and butter in equal quan-
tities ; heat this over a slow fire, stirring incessantly,
and pour the half of this sauce on to the dish in
which you serve the fish ; arrange the pieces of cod
OB this, put a border of neatly cut pieces of fried
bread, pour the rest of the sauce over the fish.
18 mfeOHAUFFijS OF FISH.
sprinkle with bread crambs, brown nicely, and serve
No. 21.— SALMON CUTLETS.
Take as much cold boiled salmon as yon require
for your dish of cutlets, and break it with a fork
into very small shreds ; moisten with a little melted
butter, or, if you have any of the lobster sauce left
from the previous day, use that instead of the melted
butter ; season with salt and a little cayenne pepper,
and bind together with an egg well beaten. Make
up into the shape of mutton cutlets, egg and bread-
crumb them twice, and fry a light brown, and serve
very hot. To be eaten with lemon-juice.
No. 22.— SALMON AND SALAD.
In some parts of Scotland, the remains of boiled
salmon, instead of being pickled, as is usually done
in England, are sent to table cold, to be eaten with
salad; and those who try it in this way will dis-
cover it to be excellent in hot weather. Trim the
fish neatly, ornament it with sprigs of parsley, and
serve with it a bowl of salad, dressed as No. 201 or
No. 384, as may be preferred.
No. 23,— FISH SALAD.
If you have any fish left from the previous day's
dinner, you may make it into an excellent salad.
E3&CHAUFF^8 OF FISH. 19
Cut it into neat pieces, about an inch and a half or
two inches sqnare, and put th^n into a deep dish or
basin, with salt to taste, and a little very finely
chopped onion; over this squeeze the juice of a
lemon, cover over the basin with a plate, and set it
aside for two hours. Then shred some fresh, well-
dried lettuce, pile it up high in the centre of a dish,
drain the fish from the lemon-juice, and arrange the
pieces in a circle as you would cutlets round the pile
of lettuce, and pour over the lettuce, keeping the
fish white, some salad sauce, No. 384. Place a small
leaf of either parsley or chervil between ea<^ piece
of fish by way of ornament, or a small piece of very
red beet-root. If you prefer it, you may cut the fish
into much smaller pieces, and put alternate layers of
fish- and salad in your dish, taking care to fill it up
as high as you can, and pour the sauce over the
No. 24.— SOUSED MACKEREL.
Cold boiled mackerel are very good pickled nearly
in the same way as salmon. Take as much as you
require of the liquor in which the fish was boiled, if
you have saved any ; if not, use water, and add to
either an equal quantity of vinegar, a small onion,
a bay-leaf, some sprigs of parsley, and some whole
peppercorns. Boil all these together, then take out
the onion, bay-leaf, and parsley, pour the pickle over
30 BilOHATJFF^ OF FISH.
the fieb, uid let it remain in it till next day, then
serve it in the pickle, garnished with apriga of fennel.
No. 25.— KEDGEREE.
Boil a teaoopful of rice, aa if for curry ; ta&e cold
dressed whiting, or any delicate fish, and pick all the
meat from the bones; mix two ounces of butter with
the rice first, then the fish, seasoning with pepper,
salt, and a httle cayenne, and lastly, add two raw
eggs beaten slightly ; stir all together over the fire
quickly for a minute or two, and serve very hot.
This is an excellent dJsh for breakiast.
B:i!OHAUFF:£:s of mutton. 31
EfiCHAUFFfiS OF MUTTON.
Ko. 26.— BJ6CHAMEL OF MUTTON.
IjF a loin of mutton has been carved in slices with-
out cntting through the bones, an excellent dish may
be made from the remains of it. Cut away what is
left of the meat close to the bones of the back (the
butcher should be told not to chop through these
bones), leaving from two to three inches of the fat
meat at the end of the ribs, so as to form a sort of f
well for the following preparation. Take this meat
that you have cut off, mince it very small, and put it
into a stewpan with a finely-chopped onion, salt,
pepper, nutmeg, and moisten with a little good fla-
vored stock, dredging in enough flour to thicken it.
When sufficiently cooked, pour this mince upon the
bones of the joint, cover thickly with fine bread- r,
crumbs, making it the original shape of the loin,
sprinkle well with a little oiled butter, and put it
into the oven to brown nicely, and serve very hot.
If you have not enough of the meat of the loin to
make the bechamel, you may add to what there is,
any cold mutton from another joint that you may
happen to have.
33 iu6chauff:6s of mutton.
no. 2t.— broiled shoulder of mutton.
Take the remains of a shoulder of mutton, pare off
all the skin and fat from what meat there is, and
score it deeply and closely all over on each side.
Then melt to oil, from two to three ounces of butter,
and stir into this two large teaspoonfuls of ready-
made mustard, one of salt, and a saltnspoon of cayenne
pepper; mix well, and with a teaspoon pour this
mixture into all the scores of the meat ; put it on the
gridiron, and broil it over a clear, sharp fire ; send to
table immediately upon a pur6e of onions or turnips.
No. 28.— BROILED MUTTON WITH TOMATO SAUCE.
Cold boiled leg of mutton, if not too much boiled,
is very good cut in rather thick slices, sprinkled
with pepper and salt, and broiled. To be served
very hot, with a thick sauce flavored strongly with
fresh tomatoes or tomato sauce.
-, No. 29.— CUTLETS A LA SAINTE MENEHOULD.
> If you have the best end of a boiled neck of mutton
left, trim it and cut it up into cutlets, warm them in
high-flavored thick sauce, then dip them into fine
bread crumbs, then into beaten yolk of egg to which
you have added chopped parsley and onion and salt,
k then again into bread crumbs, and fry theuL Send
them up with a rich brown sauce.
KfeCHAITFF:i:S OF MUTTON. 23
No. 30.— GEOSVENOR CUTLETa
These also are made l&om the remains of a boiled
neck of mntton. Cut into cutlets neatly, and warm
them in a brown glaze ; serve them Ih a crown, and
fill in the centre with a thick white sauce, or a puree
of turnips or potatoes ; but be careful in dishing them
up not to let the white sauce or puree fall over the
No. 31.— CUTLETS OP MUTTON k LA PABMESANE. ^
Cut rather thick slices from a cold leg or saddle of
mutton, keeping them all of the same size and form.
Mix equal quantities of grated Parmesan cheese and
fine bread crumbs ; dip the slices of mutton into a
little good-tasted thick brown sauce, then into the
bread and Parmesan, then into beaten yolks of eggs
in which you have put a little salt and very finely
chopped parsley and chives or onion, and a second
time into the bread and Parmesan, and either grill
them over a clear slow fire, or fry them and seiTe
them in a crown, with a sauce flavored with tomato
in the centre. If you grill them, the cutlets should
first be sprinkled with a little oiled butter.
No. 32.-PRUSSIAN CUTLETS.
Cut as much cold mutton from any joint as you
require, pound it, and moisten it with a little good-
24 KfeCHAUFFfe OF MUTTON.
flavored stock that is strong enough to have become
a jelly ; add to it a shallot very finely minced, pep-
per, salt, two tea-spoonfals of soy, and the yolk of
an egg; mix all thoroughly together, form into
rather thick cdtlets, and fry them in hot fat.
JC^ No. 33.— GRILIiED CUTLETa
Cat the slices of mntton rather thick, and make
them of the same form and size ; warm them in a
good-flavored thick sauce, then dip them into fine
bread crumbs, then into yolk of egg in which you
have beaten a little very finely chopped parsley and
onion, then again into the bread crumbs ; grill them
over a slow clear fire, and send them up with a little
clear brown gravy.
No. 34.— BLANQUETTE OP MUTTON.
Cut the meat from a cold boiled leg of mutton in
very thin small slices, paring away the skin and the
sinews. If you happen to have any mushrooms, cut
up three or four middle-sized, and stew them in a
little butter (if not, put in one or two table-spoonfuls
of mushroom catchup to the sauce to give the
flavor), add to them a little white sauce, the slices
of meat, and as much stock as may be necessary to
make the sauce the right thickness ; warm the meat
in this, adding salt to taste, and, just before serving,
stir in the yolks of two eggs well beaten, and let
B^OHATTFPES OE MyTTON. 26
them tbicken the sauce, hat be careful it does not
boil, or it will curdle.
No. 35.— HASHED MUTTON WITH MUSHROOMa
Cut the mutton into niceslices, fpee from skin and
fat, and dredge each slice on both sides with flour.
Take six good-sized mushrooms, trim them, cut each
in four pieces, and put. them into a stew-pan with a
small piece of batter to stew ; add a little good stock,
some pepper and salt, and when sufficiently done, put
in the meat ; let it heat through slowly, stirring fre-
quently to prevent burning, but be careful that it
does not boil^ or the meat will be bard ; and as soon
as the flour loses its raw taste%ind thickens the hash,
it is done, and should be served immediately with
sippers of neatly cut thin toast or fried bread round
Ko. 36.— THE BPICURFS HASH.
To about one pound of cold mutton, cut in neat
slices, take the following ingredients ; — slice two large
onions, put them into a stewpan with a small piece
of butter, and fry them till they are a good brown
color ; then add half a pint of good-flavored broth
or stock, a dessert-spoonful of Tums or Harvey
sauce, three dessert-spooniuls of tarragon vinegar, a
table-spoonful of curry paste, a small lump of sugar,
and a little pepper and salt to taste ; let this sauce
26 KilCHAjrFFBS OF MTKTTON.
boil up, and then simmer slowly by the fire for half
an hour, stirring it occasionally, and thicken it with
one table-spoonful of flour, mixed smooth in a little
cold water, or half the quantity of corn-starch. Let
the thickening boil thoroughly, and when the sauce
is ready, put in the slices of meat, let them heat
through, but not boil, or the meat will be hard, and
serve quite hot, with sippers of toast round the dish.
No. 37.—CURRIED MUTTON.
Though a curry is best made from fresh meat, yet
a very good one may be the result of using cold
mutton for it, if the following instruotions are at-
tended to. For one fiound of cold mutton, cut in
small pieces about half an inch square, take the fol-
lowing ingredients : — one ounce of curry powder,
two ounces of butter, six ounces of onions finely
minced, and two salt-spoonfuls of salt. Melt the bat-
ter in a stewpan, and when boiling hot, add two large
onions cut in slices until well browned, when take
them out and lay aside ; then put in the curry pow-
der, minced onions, and salt ; mix aU well together,
and keep stirring till the curry powder is thoroughly
cooked, then add the meat, and continue stirring con-
stantly, gradually adding sufficient boiling water to
keep all soft, without being in the least degree liquid,
and also the browned onioas chopped fine. From
five to ten minutes over a good fire will be time
EiiCHAUFFES OF MUTTOIf. 27
enough for the mutton to stew, as it has been pre-
viously cooked ; pile it high in the gentre of a dish,
and serve it with a border of plain boiled rice
No. 38.--MUTTON PUDDINa.
A very good pudding may be made from cold
mutton ; boiled is better for the purpose than roast,
but either may be used. Cut the mutton in small
slices, rather thick ; mix well together in a plate
some flour, salt, and pepper, with a good sized onion
finely chopped, and into this mixture dip each piece
of mutton ; slioe three or four potatoes, according to
size. Then biitter a pudding iik>uld or basin, line it
with a light suet crust, lay in lightly the mutton
and potatoes in alternate layers, till you have filled
up your mould, pour in a tea-cupful or more of good
stock, cover the top closely with the rest of the suet
crust, and boil or steam it till done. It will not take
so long to cook as if niade from fresh meat.
No. 39.— TIMBALES OF MUTTON.
Mince very small as much mutton as you require
to fill your moulds ; soak a little crumb of bread in
some good stock ; chop as fine as possible a small
clove of garlic and a little parsley ; mix all these
thoroughly, adding salt, pepper, and nutmeg, with
sufficient beaten yolk of egg to bind all together.
28 R^HAXJFF]&S OF MUTTON.
Boil a small quantity of the small-pipe macaroni in
water till tender, and drain it well. Butter the
inside of as many plain tin cups or moulds as you
wish for your dish, line them neatly with the mac-
aroni, placing it round layer after layer, or cutting
it in lengths of the size of the top of the mould and
the height of the sides, so that the macaroni stands
upright round the moulds ; fill in the centre with the
mixture you have prepared, cover over with mac-
aroni, or only flour the meat, as you please ; tie a
doth over the topj and boil them for half an hour.
Turn the timbales out of the moulds, and serve with
a thick brown sauce which you have flavored with
mushroom catchup, 4^ut be careful not to pour it
over the macaroni, which should look as white as
No. 40.— MINOED MUTTON WITH POACHED EGGS.
Mince the mutton small, taking out all skin and
sinew. Put into a stewpan a small piece of butter
with one or two onions, some parsley, and a sprig of
tarragon, all chopped fine, and let them fry well in
the butter ; then add suflScient stock. for the quantity
of meat ; pepper and salt to taste, a little browning
if needed for the color, and a table-spoonful or more
of flour- mixed in a little stock or water. Stir con-
stantly, and when the stock is smooth and well .
boiled, add the minced mutton and warm it through,
b3§johauff:6s of mutton. 29
but .do not let it boil, or it will be hard. Pour it
upon a dish, and Berve it with some nicely poached
eggs on the top.
No. 41.— MINCED MUTTON AND CUCUMBER.
Mince rather small as much cold roast or boiled
mutton as you require, freeing it fi*om skin and
sinew. Pare a large-sized cucumber, take out the
seeds, and cut it up into pieces about half an inch
square ; stew them in a little savory brown sauce,
and, when tender, add the minced mutton and a
little thickening if needed ; let the mutton heat
through, stirring well to mix thoroughly with the
cucumber, and serve it piled bi^ on a dish with
neatly-cut pieces of fried bread round it.
No. 42.-^VEGETABLE-MARROW STUFFED WITH
Cut a good sized vegetable-marrow in half, down
the length, scoop out the seeds, and fill with the fol-
lowing mixture : — mince very iSne a little cold mut-
ton, dredge a little flour over it, season with pepper,
salt, a little finely chopped onion, and bind together
with 'yolk of egg. Fill the centre of the vegetable-
marrow with this, tie the two halves together with
some fine packthread, and stew it till tender in good-
flavored stock. When done, take it out of the stock,
which you must thicken with the yolks of two or
30 Ki:CHAUFFi;s cf mutton".
three eggs ; pour this sance over the vegetable-
marrow (from which you have previously removed
the string), and serve. If you prefer it, you may
use several small marrows, instead of one large one.
No. 43.— STEWED MUTTON 1 LA JAEDINlfeRB.
Cut the meat from the joint in rather large, thick
pieces. Slice two or three small beet-roots and one
cucumber, and put them into a stewpan with a let-
tuce, an onion, pepper, salt, a small quantity of butter,
and a little stock or water. Set the stewpan in the
oven or on a stove, and when the vegetables have
stewed tiU they are tender, add to them a quantity
of boiled peas and the meat. Let the whole stew
till the meat is well warmed through, and then serve
it with the meat piled high in the centre of the dish
and the vegetables arranged round it.
No. 44.— EISSOLES OF MUTTON.
Take half a pound of cold mutton, chop it very
fine, and mix it well with rather more than a table-
spoonful of flour ; chop an onion small and boil it in
a tea-cupful of good-flavored broth or stock, and add
to this the meat and flour, flavoring with pepper,
salt, and nutmeg, and boil for five minutes. Pour
upon a plate, and set aside to get quite cold, and
then divide it into small portions, making each into
a small ball of sausage shape ; egg and bread-crumb
ElfeCHAUFFES OF MUTTON. 31
them twice over, and fry in hot fat ; drain well, and
serve very hot, piled high on a folded napkin, and
garnish with sprigs of fried parsley. If the mince
should be too stiff, add a little more broth or boiling
water while boiling.
No. 45.— CROQUETTES OF MUTTON.
Make about half the quantity of the preparation
for rissoles. Roll out some puff paste rather thin,
cut out with a round cutter about the size of the top
of a tea-cup as many circles of paste as you wish ris-
soles, put on each a large tea-spoonful of the mince,
double half the circle over it, wet the edges, and
press them together, and either fry the croquettes in
hot fat or bake them in the oven ; if baked, wash
them over previously with beaten yolk of egg. Dish
them high on a folded napkin, and send to table
83 Bi!0HAUFF]&3 OF BEEF.
EfiCHAUFFfiS OP BEEF.
No. 46.— MOULD OF. BEEP.
Take as much cold roast or braised beef as you
require for the size of your mould, mince it quite
small, and then pound it a little. Soak a small quan-
tity of cramb of bread in broth or stock, mix it well
with the pounded beef, add a small clove of garlic
chopped as fine as possible; pepper, salt, a table-
spoonful of mushroom catchup, and sufficient yolk
of egg well beaten to bind all well together. Butter
a plain tin mould, dredge it over slightly with flour,
flU it with the mince, flour over the top, tie a cloth
closely over, and boil or steam it for an hour. When
doDC, turn it out of the mould, and serve it with a
good-flavored, thick brown sauce round it.
No. 4T.— CROQUETTES IN POTATO PASTE.
Make a mince of beef as directed for croquettes of
mutton (No. 45), but instead of using puff paste,
make the following preparation for them. Boil one
pound of potatoes, and mash them in a basin ; when
cold, add one egg, two ounces of flour, and a little
salt ; mix into a paste, roll it out, and use it as you
_ E^OHAUFFiiS OF BEEF. 33
would pnfT paste in the receipt for matton croqaettes.
Fry the croquettes a light color, turning them fre-
quently to prevent burning, and serve, piled high on
a napkin decorated with fried parsley. The potato
paste should be made in a cool place, and should not
stand long before it is used.
No. 48.— HASHED BBEP.
Cut as much cold roast beef as you require for
your dish, in neat slices, free from skin and gristle.
Put into a stewpan a small piece of butter, a large
onion minced, a table-spoonful of flour, and keep stir-
ring over the fire till it browns, but be carefrd it
does not bum. Then stir in by degrees half a pint
of good-flavored stock, add salt to taste, and let the
sauce boil till it thickens sufficiently, when put m
two table-spoonfuls of hot green pickle chopped
small, and the slices of beef; let them heat through,
and serve with sippets of toast round the dish.
No. 49.— MINCBD BEEP AU QBATIN.
Mince small as much cold roast beef as you wish
for your dish. Put into a stewpan a small quantity
of good brown sauce, together with a shallot chopped
small; salt, pepper, and nutmeg; give it a good boil,
and warm the meat in this, making it rather thick.
Pour it into a deep dish, cover it over thickly wifh
fine bread crumbs, sprinkle ovepr scone oiled batter,
34 EficHAUFFilS OF BEEF.
and put it into the oven to brown nicely, and serve
No. 50.— FRIED BEEF AND ONION.
Cut some cold salt beef in nice slices, rather more
than the eighth of an inch in thickness ; peel and slice
about the same thickness a large Spanish onion. Fat
from three to four ounces of butter in a clean fiying-
pan, and when melted put in the slices of onion, and
fiy them till soft and they are a nice yellow color ;
then drain them from the butter, into which put the
slices of beef to fry; they must not be allowed to
get hard, but as soon as cooked, serve immediately,
as hot as possible, with the fried onions piled high
in the middle of your dish and the slices of beef
arranged around it.
No. 61.— SCALLOPED BEEF.
Melt an equal quantity of cheese and fresh butter,
say two ounces of each, mince fine half a pound of
cold roast beef, and warm it in the cheese and butter,
adding a little pepper and salt; pour this mixture
into tin or plated scallop shells, sprinkle. them over
with crumbs of bread, then with grated cheese, and
put them into the oven, or in a Dutch oven before
the fire, to brown nicely, and serve very hot.
B£OHAUFF:iiS OF BEEF. S5
No. 52.— STEWED BEEF k LA POULBTTB.
Cut some nice slices of cold stewed or braised
beef qaite free from fat or skin. Chop small some
parsley, chives, or green onions, a sprig of tarragon,
and let these herbs stew for a few minutes in a small
quantity of butter; then dredge in a little flour, add
half a pint of stock, some salt, pepper, and nutmeg,
and let the sauce boil well. Then put in the meat ;
let it warm through, and the last thing thicken your
sauce with the yolks of two or three eggs, and serve
No. 53.— STEWED BEEP EN MATELOTE.
Cut some nice slices of stewed beef from the lean
part, and free from skin. Take about a dozen button
onions, and put them whole into a stewpan with a
small piece of butter ; let them become yellow, then
dredge in some flour, and moisten with nearly half a
pint of stock, adding some small mushrooms if you
have them, pepper, salt, a few springs of parsley,
winter savory, and a bay-leaf tied together, and a
glass of red wine; let the sauce boil till the onions
and the mushrooms are done, then put in the slices of
beef to warm through, take out the bunch of herbs,
and serve with sippets of fried bread round the dish.
This receipt answers equally well for cold roast beef.
86 sisOHATTFFisS OF BEEF.
No. 64— POLPETTL
Take two table-f^poonfiils of very finely chopped
cold roast beef, a dessert-spoonful of the under fat
of the sirloin, also very finely, chopped, one table-
spoonful of bread crumbs soaked ih broth or water,
one tablcHspoonful of grated Parmesan cheese, the yolks
and whites of two eggs beaten separately, the juice and
peel of half a lemon, and pepper and salt to taste.
Mix aU well together, make up into calls, roU in fine
bread crumbs, and fry them; dram well, and serve
on a folded napkin.
No. 55.-«POTTED BEEF.
Take some cold boiled beef (the lean half of the
round is the best), remove aU the skinny parts,
mince fine, and then pound in a mortar with some
fresh butter till quite smooth. Season with a little
nutmeg, a little black pepper^ some cayenne^ a little
mace, and salt if necessary. Press it very firmly
into flat pots; clarify some fresh batter, and poor
over the top of each pot, and when cold, paper it
over, and keep in a cold place.
Take as much cold salt beef as yon require for
your dish, and mince it smalL Boil some cabbages
tiU nearly done, take them out of the saucepan,
KisCHAtTPF^S OF BEEF. S7
drain the water thoroughly &om them, and chop
them small. Take equal quantities in bulk of the
minced beef and cabbage, mix them well together,
and fry with a little butter, or good clarified dripping,
in a frying-pan, till done of a nice light color;
pile the gallimaufiy high in a dish, and serve very
88 K60HAUFF]fes OF VEAL,
EfiOHAUFFES OF VEAL.
No. 5T.— VEAL 1 L'lTALIBNNB.
Boil some macaroni in water till it is tender ; let
it drain, and lay it evenly in rows round a basin or
plain tin mould ; then fill it with the following in-
gredients : — cold veal minced very fine, and sufficient
ham or tongue, also very finely chopped, to make
the whole savory, a little grated bread soaked in
broth or water, a small quantity of grated lemon-
peel, a little bit of pounded mace, and pepper and
salt ; mix all these well together, and bind it with
the yolks of two eggs and a little good rich gravy
or cold savory jelly. Put this mixture into the
macaroni, cover the top with a layer of macaroni,
allowing room for the meat to swell, tie a cloth,
floured, over it, and boil it for three-quarters of an
hour. Turn it out of the mould, and pour round it
in the dish some good light-colored gravy, flavored
with mushroom catchup. If you do not happen to
have either ham or tongue, you may use some finely
R^OHAUFFis OF VEAL. 39
NO. 58.— VEIL AND RIOB PIE.
Boil a small quantity of rice in water till nearly
tender, and drain it thoroughly ; then stir in half a
pint of good white sauce, two large table-spoonfuls
of grated cheese, and some cold roast or boiled veal
cut in little slices as thin as possible, adding sufficient
salt and cayenne pepper to flavor the whole, and mix
all well together. Butter well a plain tin mould, and
shake in it some very fine bread crumbs, then line it
with a very thin paste, fill it with the mixture of veal
and rice, cover over the top with the same thin paste,
and bake it in a moderate oven for an hour. Turn
the pie out of the mould, taking care not to break it,
and serve very hot.
No. 59.— LARDED CUTLETS OF VEAL.
Cut some slices from a cold fillet of veal, a third
of an inch thick, and divide them into round pieces
about the size of a Spanish silver dollar, or rather
larger; lard these through with strips of fat bacon,
using a large larding-pin for the purpose. Put into a
stewpan nearly a pint of good stock, reduce it to
half the quantity, add a little salt, a small lump of
sugar, and as much coloring as may be needed if
the sauce is not dark enough ; it should be reduced
till it becomes a thinnish transparent glaze; put in
the larded rounds of veal, let them stew in this till
40 BfiOHAUFFfe OF VEAL.
the bacon is quite cooked and the slices of veal
nicely glased; then take them out of the sauce,
moisten it, if too thick, with a little stock, add a
small glass of red wine, the juice of a lemon, and a
little cayenne pepper ; give it a boil, dish the rounds
of Teal as you would mutton cutlets, pour the sauce
in the centre, and serve.
No. 60.— OLAZED CUTLETS WITH SORREL.
Cut the slices of cold veal as for the preceding re-
ceipt, stew these a little in some good glaze, take
them out of it, and dish them as you would mutton
cutlets, witb a pur^e of sorrel in the centre.
No. 61.— VEAL FRITTERS WITH TOMATO SAUCE.
The renudDS of a cold boiled knuckle of veal may
be used in the following manner: — cut the meat
in small pieces, dip each in batter, and fry them a
Hght-brown color; drain them well from the fat,
pile them high in a dish, and pour round them a
thick brown sauce, which must be strongly flavored
with fresh tomatos when in season ; at other times
of the year, use tomato sauce instead of the ripe
No. 62.— BLANQUETTE OF VEAL.
Gut some cold roast veal in small pieces. Put into
a stewpan half a pint of white sauce with three or
B^OHAXJFFilS OP VEAL. 41
four mushrooms cut up small, or a little mushroom
catchup ; let it boH, and then add the meat to heat
through; put in the yolks of tVo eggs slightly
beaten, stir constantly, and when they thicken the
sauce, take the stewpan off the fire, squeeze in the
juice of a lemon, and serve.
Na 63.--CALFS HEAD k LA POULETTB.
Cut the remains of a cold calTis head in smallish
pieces. Put into a stewpan some sprigs of parsley,
tarragon, and chives, or green onions, all chopped
small, with a little butter ; let them fry in the butter,
and then dredge in a little flour ; add some salt and
pepper, and a few mushrooms chopped, if you have
them, and moisten with sufficient stock for your
sauce; let it boil for ten minutes, then put in the
pieces of calf s head to heat through, which being
done, stir in the yolks of two or three eggs ; continue
stirring till the sauce thickens, when you must take it
off the fire at once, add the juice of a lemon, and serve.
No. 64.— OALFS HEAD FRITTEBS.
Cut the cold calfs head into small round slices, put
them in a deep dish, sprinkle on them some chopped
parsley, tarragon, and chives, and squeeze over all
the juice of a lemon, or two tablenspoonfuls of vine-
gar. Let them remain in this pickle for t\lb or
three hours, turning the pieces of calf's head every
42 KfeOHAITFFilS OF VEAL.
now and then, so that both sides may imbibe the
flavoring ; then take them out, drain well from the
acid, dip each piece into batter, and fry them in hot
fat, a light yellow color ; serve very hot.
No. 65.— HASHED CALFS HEAD.
What is left of a boiled calf's head (with the skin
on) will make an excellent dish, hashed, if the
following directions are carefully attended to :— ^take
the meat, palate, and gelatinous parts from the bones,
cutting it in neat slices or pieces; stew down the
bones, with a bunch of sweet herbs, in the liquor
in which you boiled the head (which should be
saved. for this purpose), goid take as much of this
stock, reducing it till strong enough, as may be re-
quired for the quantity of meat you hash; to this
stock add a little mushroom catchup, the juice of a
lemon, one or two anchovies chopped fine, some
cayenne pepper, and' a little coloring if necessary;
boil all these together, then strain, and thicken with
a little flour and butter. Then take what remabs
of the brains, beat them up with two eggs and two
table-spoonfuls of flour, a Uttle sage, thyme, and
parsley, all chopped veiy fine, and season with cay-
enne and salt ; make it up into little flat cakes, and
fry in butter or good dripping, and drain weU on a
sieve before the fire. Make, also, some forcemeat
balls of fine bread crumbs, a little bit of boHed
irfjOHAUFF^S OF VEAL. 43
meat and &t bacon, both minced very snaal], a little
parsley, lemon-peel, and an anchovy, all chopped
fine; bind together with yolk of eggy and make
into small balls, to be boiled in the gravy, during
which time add the pieces of meat to stew a little,
and a small glass of port wine. Dish your hash
nicely, and garnish round the edge with the brain-
cakes, little pieces of bacon rolled and fried, egg
balls (made as in No. 126), and button mushrooms.
No. 66.— MOULD OF CALF'S HEAD.
Cut the best parts of what is left of a boiled calf's
head into nice pieces, and stew down the bones and
the trimmings in the liquor the head was boiled in,
till the stock is .sufficiently strong to set in a firm
jelly when cold.- While boiling, add the juice of a
lemon, or even two, if small, and a little salt ; clear
with white of egg, and run through a jelly-bag till
quite clear and bright, when you may stir in a table-
spoonful of sherry. Oil a plain mould, ornament it
with cold boiled white of egg^ cut into small stars
or shapes with a tin cutter, a few smaU leaves of
parsley here and there, and some little pieces of very
red cold boiled tongue, if you happen to have it ;
then lay in the pieces of calf's head neatly up to the
top of the mould, taking care not to pack it too
tight, so that the jelly may run in between the
pieces of meat. You must pour the jelly carefully
44 K^OHAtTFFfe OF VEAL.
into the mould, and it should be cold, though not
set, when you do so. Turn it out, when wanted, on
to a dish, garnish round with parsley, and senre at
luncheon or supper.
No. 67.— CALVES' FEET FRITTEES.
In making calf's fooi jelly, unless you want a
large quantity of stock, you may make a very good
savory dish from the calves* feet that have been
used for the jelly. Do not let them stew till they
fall to pieces and all goodness is boiled out of them,
but, while they are still firm, take them out of the
stock, split them open, take out the bones (which
you return to the stock for your sweet jelly), and
lay the coverings of them flat in a dish to get colfl.
Then cut them into small pieces, either oblong or
cutlet shaped, dip each in batter, and fry a light
color ; drain well from the fat, pile high on a dish,
pour the following sauce round, and send to table
very hot : — take half a pint of stock, add to it two
table-spoonfuls of tarragon vinegar, one of Mogul
sauce, a little salt, a lump of sugar, and sufficient
browning to make it a good color; thicken slightly
with com flour, or arrow-root, and boil the sauce
well before using.
B:6CHAnFF]^ OF POBK. 46
RfiCHAUFFfiS OF PORK.
No. 68.— MINOED POBK,
Out the meat of cold roast pork into little dice, or
you may mince it fine if you prefer it. Put into a
stewpan a small wine-glassful of vinegar, a shaUot
chopped fine, half a bay-leaf, a clove of garlic, salt,
pepper, and three-quarters of a pint of stock ; boil it
till reduced considerably, then skim it and strain it
through a sieve; put it back into the stewpan,
thicken it slightly, add the minced pork ; let it heat
through, and serve very hot, garnished with toasted
No. 69.— MINCED PORK WITH ONIONS.
Mince some cold roast pork, but not too fine.
Then slice very thin two large onions; put them
into a stewpan with a little bit of butter to brown
slightly, add three-quarters of a pint of stock, and
let the onions stew well in it ; when done, put in
three table-spoonfuls of brown sauce, if you have it;
if not, a little glaze or browning, salt, pepper, and
thicken with a small quantity of flour and butter ;
boil well, and then add the minced pork ; warm it in
the sauce, and serva
46 BilOHAUFPilS OF PORK.
No. TO.— BEOILBD PORK WITH MOaUL SAUCE.
Cut some nice slioes nearly half an inch thick, and
about the size of a small matton cutlet, from a le^ of
cold boiled pork. Dip a paste brash in a little oiled
butter, brush lightly over the pork on each side, and
broil the slices (not too dark) over a clear fire.
Take half a pint of good stock, add to it three
dessert-spoonfuls of Mogul sauce (No. ^65), thicken
it a little with flour and butter, and let it boil well ;
dish the slices of pork in a circle, as you would
cutlets, pour the sauce in the centre, and serve very
hot. The pork should not have been very long in
salt, or it will be hard when broiled.
No. n.—BROILED PORK k LA MILANAISB.
BroU the slices of cold boiled leg of pork as in the
previous receipt. Take one pint of good stock, add
to it three table-spoonfuls of tomato sauce (No. 367),
a little thickening of arrow-root, and boil it well.
Boil also some macaroni in water till quite tender,
drain it thoroughly, put a layer on the dish in which
you mean to serve the pork, and over the macaroni
grate some Parmesan cheese ; on this sprinkle a little
oiled butter* and a little of the sauce you have made,
then put another layer of macaroni and Parmesan
cheese, sprinkle again with the oiled butter, dish
the broiled pork in a circle on the top; over all poor
b:6chauff]&8 of pork. 47
the rest of the sauce, and send to table as hot as
No. T2.— RISSOLES OP PORKL
Cold roast pork makes excellent rissoles. Proceed
as for rissoles of mutton (No. 44), only leaving out
the nutmeg, and adding instead a tiny bit of sage
and a shallot chopped very fine. Make up the mince
in the form of small sausages ; egg and bread-crumb
them, and fry a light-brown color.
No. '73.— CURRIED PORK.
Cut about one pound of cold roast pork into small
pieces, three-quarters of an inch square. Take two
ounces of butter, one ounce of curry powder, six
ounces of onions finely minced, and two salts-poon-
Ms of salt. Melt the butter in a stewpan, and when
boiling hot, add two large onions, cut in slices, until
well browned, when take them out and lay aside;
add the curry powder, minced onions, and salt ; mix
all well, let them cook for a few minutes, stirring
continually ; then add the meat ; keep the whole
constantly stirred, and gradually add sufficient boil-
ing water, but only just enough, to keep all soft. Let
it stew for twenty minutes, then add the browned
onions chopped fine, cover for five minutes by the side
of the fire, and serve with a border of plain boiled rice.
48 b:6ohauff£s ojt poultby.
rEchautfEs of POULTET.
No. 14.— BLAKQUBTTB OF FOWI..
Gut the meat from a cold roast or boiled fowl in
quite small pieces. Take the bones, and stew down
in one pint and a half of water with a btmch of sweet
herbs, and season with salt; strain the stock, and
take as much as may be sufficient for the quantity of
fowl you have ; add to it two or three mushrooms
cut small, let them cook in the sauce, then put in the
pieces of fowl to warm through ; thicken the sauce
with the yolks of two eggs, add a little lemon-juice
the last thing, and serve.
No. TS.— HASHED FOWL.
Out the meat from a cold fowl in smaU pieces.
Put into a stewpan rather more than half a pint of
well-flavored stock, add a little nutmeg, salt, andP
pepper, and thicken with some flour and butter, and^
a little cream if you have it ; let it boil well, then put
in the pieces of fowl to warm. Poach some eggs
nicely, place them in a tempting way on the hash in
your dish, put a sprig of parsley in the centre, aad
garnish round the hash with neatly cut pieces of fried
KilOHAXTFtiJS OF POULTBY. 49
No. '16.— FRIED CHICKBN.
Gut a cold chicken into small joints, and pnt them
in a deep dish, covering them with some chopped
parsley, onion, salt, pepper, a little good salad oil,
and squeeze over all the juice of a lemon; let the
chicken remain in this for three or four hours, turn-
ing the pieces every now and then ; then take them
out, dredge over each piece with flour, and firy them.
Pile high on a dish, and pour the following sauce
round : — put into a stewpan two or three table-spoon-
fuls of vinegar, according to the strength, a s&allot
minced, a small bay-leaf, a clove of garlic, salt, pep«
per, and half a pint of good stock, or the gravy
from a roast joint ; let the sauce boil well, skim the
fat off, strain through a sieve, and use.
No. •7'7.— MINCED CHICKEN.
Cat the meat off the bones of a cold chicken, and
mince it small. Take half a pint of light-colored
stock, thicken it with a little flour, flavor with salt
and a little nutmeg, and let it boil well ; then add
two or three mushrooms chopped small, a teacupful
of cream or milk, and the minced chicken ; as soon as
the mushrooms are cooked, the mince is ready. Send
it to table with some neatly cut pieces of toast or fried
bread round it in the dish.
60 K^OHAlfFF^S OB POULTET.
No. •78.— CAPILOTADB OF FOWI..
Divide what remains of a cold fowl into neat joints.
Chop small three or four mushrooms, some parsley
and shallot, pat them into a stewpan with a small
piece of butter and let them fry for a short time, then
moisten with a little good-flavored stock, and thicken
with sufficient flour. Add salt to taste ; let the sauce
boil well, put in the pieces of fowl for a few minutes,
take them out, arrange them on a dish, pour the
sauce over, and serve.
No. 19.— CROQUETTES OP FOWL.
Take what meat may be left on a cold fowl, and
mince it very fine ; put it in a stewpan with a little
stock, a table-spoonful of cream, a little salt and nut-
meg, and thicken sufficiently with flour; let it boil
well, then pour it out on a deep dish, and set it aside
to get quite cold and set. Then divide it into smaU
portions, form them into small balls or sausage shapes,
roll each in fine bread crumbs, then egg over with
beaten yolk of egg^ roll again in bread crumbs, and
fry a light color. Dish on a napkin with some fried
parsley in the centre of the pile of -croquettes.
NOk 80.— CROMESQUIS OP POWL.
Proceed as in the previous receipt, only adding to
the mince two table-spoonfuls of grated ham or
b:6chafff^s of poultry. 61
tong<ie, and instead of oovering the balls with egg
and bread crumbs, dip each in batter, &j a light
color, and serve very hot
No. 81.— SCALLOPED OHIOKBN.
Cnt some cold fowl into very small pieces, and put
it into a stewpan with a little white sauce, or, if you
have no white sauce, a little stock, a table-spoonful
of cream, and a little flour ; season with salt and nut-
meg ; let it boil, stirring constantly, and when thick
enough, All your scallop shells with this preparation ;
cover them with fine bread crumbs, sprinkle over
with some oiled butter, and brown the scallops in the
oven or before the fire.
No. 82.— VOL-AU-YENT OP OHIOEEN.
Make a vol-au-vent case of puff paste, and fill it
when baked with the minced chicken (No. 77), put a
few button mushrooms stewed in white sauce on the
top, and serve.
No. 83.— CHICKEN PUDDING 1 LA EEINB.
Cut the meat from a cold fowl, and pound it in a
mortar, carfuUy taking away the skin and sinews.
Take a small tea-cupful of rice, and let it boil in a little
good-flavored, light-colored stock till the rice is done
and has soaked up the stock; then add to it the
pounded chicken, a tea-cupful of cream, salt, and a
62 BiiCHAUFFijS OF POITLTRY.
little white pepper and nntmeg ; mix all thoroughly
together, adding more cream if not moist enough.
Batter a plain tin mould, £111 it with the rice and
chicken, flour the top, tie a pudding-cloth closely over,
and put the mould into a stewpan of hot water, to
boil for an hour; but be careful the water does not
reach the top of the tin, so as to get into the pudding.
When done, turn it out of the mould, and serve
round it in the dish a white sauce in which you have
stewed button mushrooms ; or you may use instead,
if you prefer it, a good oyster sauce (No. 218).
No. 84.—RISS0LES OF CHICKEN.
Make some puff paste, roll it out even and rather
^in, then cut it in thick rounds the size of the top of
a large wine-glass. Lay on half of each of these a
little of the preparation for croquettes of fowl (No*
79), moisten the edges of the paste with a little
water, turn over the other half of the round, and
press the edges together, so as to make the rissoles
somewhat of the shape of a cocked hat. Fry these a
light color, drain well from the fat, and serve very
hot, dished high on a napkin, and garnished with
No. 85.— QUENELLES OP FOWL.
Take the white meat from a cold fowl, carefully
taking away the skin and the sinews, pound it in a
K&OHAUrFis OF POULTBT. 53
mortar, and force the pounded meat through a coarse
eieye ; take half the bulk of the meat in crumb of
bread, soak it in milk, add to it the pounded fowl,
some salt, pepper, a little nutmeg, and the yolks of
two eggs ; mix all thoroughly together, and pound it
again. Then beat the whites of the eggs to a stiff
snow firoth, mix weU and lightly with the pounded
fowl, bread, etc., and divide the preparation into
pieces ; give them the form of an egg (not too large),
poach them in boiling water, drain well, and serve
in a good-flavored white sauce, or you may use them
as a garnish for a boiled fowl or turkey poult. Que-
nelles, to be good, ought to be as light and spongy
as possible, therefore the number of eggs added must
depend upon the quantity of fowl and bread that you
use. And if you intend to serve your quenelles as an
entree, you may butter some small tin cups, fill them
with the quenelle preparation, and boil them, turning
them out when done, and serving them with a nice
white sauce, which you have flavored with mush-
No. 86.— MAYONNAISE OF CHICKEN.
Out up the remains of a cold boiled fowl into small
joints, or you may take the meat from the bones in
smallish-sized pieces. Put them into a deep dish
with a little oil, vinegar, or lemon-juice, pepper, salt,
chopped onion, and parsley, and let them remain in
64 bAohauffAb of poultry,
this for a few hours, turning the pieces oocasionally,
and covering the dish closely over. Make a sauce of
the following ingredients: — ^take the yolks of two
hard-boUed eggs, pound them well, and mix with the
yolk of a raw egg^ a salt-spooniul of very finely
chopped shallot, salt, white pepper, a very little
pounded sugar, and add some good salad oil by
degrees (a drop at a time, or you will curdle tbe
sauce if you pour it in too quickly), stirring it con-
stantly. When getting too thick, moisten with a
little tarragon vinegar, then add more oil, and again
vinegar, till you have sujQicient sauce for your ma-
yonnaise. The proportion of oil to vinegar is three
of the former to one of the latter,, and you must be
guided by taste as to the quantity of 8alt,.pepper, and
shallot or onion ; also, should the vinegar be weak, a
little more than the above proportion may be used,
bearing in mind that this sauce must be thick and
highly flavored, or when the cream is added it will
be sloppy and tasteless. Boil six eggs for ten
minutes, throw them into cold water, and when
perfectly cold, take off the shells, cut a small slice
off the white part at the large end of the eggs, so as
to allow them to stand upright, and then cut each
into quarters lengthwaysi, . Butter, thickly a etiip an
inch wide round the edge of a dish, and on this fix
the. quarters of egg upright and closely together, the
white of the egg being outside, and the butter keep-
B^OHAUI^Fis OF POULTEY. 66
ing the border of eggs quite firm. Inside this, pat a
layer of well dried and shred cabbage lettuce, or if
they are very small, as they are early in the season,
you may place a row of these little heads inside the
egg border; fill in the centre with the pieces of
fowl you have drained from the oil, vinegar, etc.,
keeping them piled high in the dish. Then, the last
thing before serving, take a gill of good cream, whip
it lightly, and mix carefiilly with the sauce you havie
made, pour over the fowl, taking care that it does
not touch the egg border, and serve at once. You
may place little pieces of very red beet-root, cut out
with a steel vegetable cutter, and a leaf of parsley
alternately between the quarters of egg, by way of
more garnish, if you like it.
No. 87.— aiULLED LEGS OF TURKEY.
Score the legs of a cold turkey very deeply, and
pour into the cuts that you have made some oiled
butter, and sprinkle weU with salt, pepper, and a
little cayenne ; grill over a clear fire, and serve very
hot, with the following sauce round them: — take four
large onions, peel them, and chop them rather small,
put them into a stewpan with a little butter, and let
them fry a good color, but not black; then add
more than half a pint of good-flavored stock, thicken
with a little flour, stir in a dessert-spoonful of ready-
made mustard, salt to taste, and let the sauce boil
66 KfeOHAUFFilS OF POULTRY.
well ; skim it, and the last thing, add the juice of half
a lemon, and use as directed.
No. 88.--QUENELLBS OF TURKEY.
Take as much of the white meat as yoa require
from a cold turkey (keeping out the skin and
sinews), and pound it in a mortar ; take half as much
in bulk of crumb of bread, soak it in milk, and add
to the pounded turkey with a small piece of butter;
mix thoroughly and pound aU together, then put in
the yolks of two or three eggs, according to the
quantity ^of the turkey, etc., some salt, pepper, a
little nutmeg, and pound the whole again. Next
whip the whites of the eggs to a stiff snow froth,
mix them well and lightly with the pounded ingre-
dients, and divide into small pieces, to which you
give the shape of little thick sausages ; dredge them
with flour, fry them a light color, and serve piled
high on a napkin, garnished with sprigs of fried
No. 89.— OAPILOTADB OF TURKEY.
Cut up the remains of a cold roast turkey into nice-
sized pieces. Then take four or five middle-sized
mushrooms, two shallots, and a few sprigs of parsley:
mince them all very small, and put them into a stew-
pan with a small piece of butter ; after they have
cooked a little while, dredge in some flour to thicken
Ki)0HAXJFF]fe8 OP POULTEY. 67
the sauce, stir constantly, and add three-quarters of
a pint of good stock, a small glass of white wine, and
salt to taste ; let the sauce boil well, skim it care-
fully, and then put in the pieces of turkey to warm
slowly ; serve with fried crusts of bread round the
No. 90.— TUEKBY SALAD.
Gut some of the meat from a cold boiled or braised
turkey in small pieces, and put them into a deep dish
with four table-spoonfuls of good salad oil, one and a
half of vinegar, a small onion, a shallot, some parsley,
green tarragon, and chervil, all chopped fine, and
salt and pepper. Let the pieces of turkey soak in
this for four hours, turning them occasionally, and
covering the dish. closely. Then put some well-dried
and shred lettuce on a dish, take the pieces of turkey
from the oil and vinegar, and arrange them in the
centre of the lettuce. Take two raw yolks of eggs,
beat them a little in a basin, and add by slow degrees
the oil, vinegar, chopped herbs, etc., from which you
have taken the turkey, stirring all the time till the
sauce is quite smooth; taste it, and, if necessary, add
more salt or pepper ; pour this sauce over the turkey
and salad ; arrange romid the edge, or in a pattern
in the centre, as you like best, olives and slices of
hard-boiled eggs alternately, and serve.
68 B^CHAUFrfsS OF POULTEY.
No. 91.— GATEAU OF RABBIT.
If you have much of the meat left on the bones of
a large boiled rabbit, or a couple of small ones, yon
may miake the remains into an excellent dish. Cut
the meat from the bones, leaving out the skin ajid
sinews, and pound it in a mortar ; take half its bulk
of crumb of bread, soak it in milk or broth (if you
use the latter, put in a small piece of fresh butter),
and pound again with the rabbit, adding salt, pepper,
a little nutmeg, and the yolks of two or three eggs,
according to the size of your gateau. Then beat the
whites of the eggs to a stiff snow froth, mix well
in with the pounded meat, etc., and fill a plain tin
mould which you have previously buttered; flour
over the top, tie a cloth upon it, and put into a stew-
pan of water to boil for an hour ; take care that the
water does not get into the mould, and when the
gateau is done turn it out upon a dish, and pour the
following sauce round it:— take rather more than
half a pint of good-flavored stock, add a thickening
of arrow-root, sufficient browning to make the sauce
a good color, not too dark, and a glass of white
wine. Light French wine or champagne is best for
the purpose, but sherry or any white wine will do,
only, if of the stronger kind, using a smaller quan-
tity of it. Let it boil up, pour round the gateau,
Ki;OHAtTFF]feS OF POUIiTRY. 69
No. 92.— HASHED RABBIT.
Cat off the meat that is left from a cold boiled
or roast rabbit in small pieces^ and you may add to
them if you like a small quantity of cold roast
mutton, also cut in little slices. Break small the
bones of the rabbit, and put them into a stewpan
with a little bit of butter, a shallot, a clove of garlic,
a bay-leaf, some thyme, basil, and parsIey,^ and let
them cook in the butter with a table-spoonful of
flour for a short time, stirring constantly; then pour
in a small wine-glassful of port wine, and rather
more than half a pint of stock ; let it boil slowly
by the side of the fire, well covered over for half
an hour ; skim the sauce, strain it through a sieve,
put in the pieces of rabbit and mutton, let them warm
through, and serve with neatly cut pieces of toast or
fried bread round the hash.
No. 93.— RABBIT FRITTERS.
Cut the meat from a cold rabbit in small slices,
put them in a deep dish, sprinkle them with parsley,
chives, thyme, and a clove of garlic, all chopped to-
gether quite fine, a bay-leaf, salt, and pepper, and
pour over all a glass of white wine (French or
Khenish if you have it), and the juice of a lemon.
Let the pieces of rabbit soak in this, well covered
over, for two hours; then take them out, dredge
60 KfeOHAXTPrAs OF POITLTBT.
them well over with flour, and plunge them into
boiling fat to take a good yellow color ; drain them
well from the fat, pile them in a dish, and pour the
following sauce round. For the sauce, take the wine,
lemon-juice, herbs,^tc., that the rabbit has been
soaking in, add half a pint of stock and a little thick-
ening of flour and butter, and let it boil well ; then
strmn it through a sieve, put in a table-spoon^ of
piccalilli chopped fine, give it another boil, and serve.
irfjOHAUFFis OF FAME. 61
EfiCHAUFFfiS OF GAME.
No. 94— HASHED VENISON.
Cut some cold venison in nice slices. Take four or
five anchovies, wash and scrape them, then put them
in a stewpan with a little water to boil till they are
dissolved, then add ten oysters, with the liquor that
runs firom them, a large wine-glassful of port wine, a
table-spoonful of mushroom catchud, and a teacupful
of milk ; let all boil up, stirring well, then put in the
slices of venison to warm through only, and serve it
at once with some neatly cut toasted bread round the
edge of the hash.
No. 95.— MINCED VENISON.
Cut off some slices of cold venison, and mince the
meat quite fine, leaving out the skin and sinews.
Put into a stewpan a small wine-glassful of vinegar,
a shallot chopped small, a bay-leaf, a clove of garlic,
pepper, salt, and half a pint of broth, or the gravy
from a roast joint ;.boil this sauce well, skim it, strain
it, and then waim the minced venison in it, and send
to table with pieces of fried bread round it in the
03 B^OHATTFFiiS OF GAMS.
No. 96.— VENISON SAUSAOBa
Cat some slices of cold venison, not too mnch
roasted, and mince them very small ; take one-third
of the quantity of venison of the fat of cold boiled
bacon, and mince also very fine ; season with salt,
pepper, and a little nutmeg ; mix all well together,
and moisten with some of the gravy from the joint
of venison. Fill some fresh sausage-skins with the
mixture, making the sausages small ; grill them, and
serve very hot. Venison sausages make an excellent
dish for breakfast.
No. at.— VENISON PUFFS.
Cut some cold venison in very thin shavings, not
larger or thicker than a sovereign ; mix a little red
currant jelly with some rich brown gravy, and add
to the shavings of venison. Have ready some light
puff paste, roll it out very thin, divide it in pieces,
put some of the meat in each, and form them into
puf& ; brush them over with white of egg^ and bake
quickly a delicate brown color.
No. 98.— GAME PATTIES.
Make as many patties of a small size as you require
for your dish of good light puff paste, egg them over,
and bake them a nice light color. Fill the centres
with minced venison or hare, or a mince of any kind
e:6ohaitff:6s of gamb. 63
of game ; dish them on a napkin, and send to table
No. 99.— GATEAU OF HARE.
If there is much of the meat left on a cold hare,
you can make it into a gateau. Out all the meat
from the bones, take out the skin and sinews, and
pound the meat quite fine, adding the liver of the
hare, a small piece of fresh butter, and half the bulk
of the meat in crumb of bread soaked in broth or
stock ; pound all well again, season with salt, mix
in the yolks of two or three eggs, according to the
quantity you have of the meat, etc., then beat the
white of the eggs to a stiff snow froth, stir them well
and lightly in, and put the mixture into a plain tin
mould, which you have previously buttered ; flour
the top, tie a cloth over it, and ^t it in a stewpan of
water to boil gently for an hour, taking care that the
water does not get into the mould ; when done, turn
it carefully out of the mould upon a dish, pour the
following sauce round, and serve. For the sauce,
take the bones and any pieces of the hare that you
could not pound, break the bones small, and stew
them down in nearly a quart of water, till reduced to
half the quantity ; then strain the stock, add a wine-
glassful of port wine, a large table-spoonfal of red
fcurrant jelly, and salt to taste ; let the sauce boil up,
and use as directed.
64 B^OHAUFFis OF GAIO:.
No. 100.— SALMIS OF PARTRIDGES.
Cut up what is left of cold partridges, and set
aside all the good parts ; take what is left of the
boDes, etc., and pound them in a mortar, and put
into a stewpan with a small piece of fresh batter, a
shallot, a bay-leaf, and some sprigs of parsley. Liet
all brown a little, stirring constantly; then add a
table-spoonful of flour, three-quarters of a pint of
stock or broth, and a glass of white wine. Let all
boil slowly for some time, and when done, strain
through a sieve; warm the pieces of partridge in
this sauce, and serve with pieces of fried bread
round the salmi in the dish.
No. 101.— COLD SALMIS OF PARTRIDGES.
Proceed as in the previous receipt, only do not
warm the joints of partridge in the sauce, but ar-
range them cold on a dish, sprinkling them* over
with a little of the sauce ; to the rest of which, add
a quarter of an ounce of Nelson's gelatine dissolved
in as little water as possible ; stir the sauce well, so
as to mix the gelatine thoroughly with it, and when
thick and cold, but not quite set, pour it carefally
over the pieces of partridge in your dish, so as to
glaze them ; put a border round of savory jelly (No.
388), cut in diamonds about two inches long, ar-
;u mai I !■■ ■ T
B^HATTFF^S OF GAME. 65
ranged as yon would oatlets, and serve for luncheon,
supper, or a third course at dinner.
No. 102.— PARTEIDGB SALAD.
Cut up a cold partridge into small-sized joints,
and put them into a deep dish ; pour over them four
table-spoonfuls of good salad oil, one and a half of
tarragon vinegar, and a table-spoonful of meat jelly ;
season with pepper, salt, and sprinkle with the fol-
lowing herbs, chopped fine: — equal quantities of
parsley, tarragon, chives, and chervil, in the propor-
tion of one and a half table-spoonfuls of the chopped
herbs to a partridge. Let the pieces of partridge
remain in this mixture for two hours in a cool place,
well covered over, then take them out and place
them neatly on a layer of well-dried shred lettuce ;
decorate the partridge with pickled gherkins cut in
small pieces, slices of hard-boiled eggs, fillets of an-
chovies, and savory jelly (No. 888), cut in diamond
or round shapes. Pour the mixture in which the
partridge was steeped over the lettuce and the par-
tridge, and serve.
No. 103.— HASHED PHEASANT.
Cut up what is left of one or two pheasants into
small neat joints. Put an ounce of butter into a
stewpan with half an ounce of flour, which stir over
the fire for two or three minutes, till beepming
66 SEOHAUTFES OF GAME.
slightly broivned; then add a glass of port wine,
half a pint of second stock, an onion chopped, and a
bnnch of sweet herbs, and salt to taste ; boil at the
comer of the stove, stirring and skimming occasion-
ally, till sufficiently thick to adhere to the back of
the spoon; then pat in the pieces of pheasant, with a
little coloring if necessary. Let it remain ten min-
ntes at the comer of the stove, bat it must not boil ;
arrange the pieces of pheasant upon your dish, poar
the sauce through a sieve over them, and serve hot.
No. 104.— PHEASANT SALAD.
Gut up a cold pheasant, and proceed as for the
turkey salad (No, 90), or you- may make it into a
miEiyonnaise (No. 86), if preferred.
No. 105.— QUENELLE^ OF PHEASANT.
Proceed as for quenelles of fowl (No. 85). Boil
the preparation in little tin moulds well buttered,
turn them out, and serve them with a good brown
sauce, which should be clear, flavored with the bones
of the pheasant, and thickenpd with arrow-root.
No. 106.— SALMIS OF WOODCOCKS.
Cut up cold woodcocks into joints ; chop small all
that is in the inside, excepting the gizzard. Put
into a stewpan a small piece of butter and a little
flour, stir them together over the fire till they take a
BilCHAUBF:i}S OF GAME. 67
good color, then add rather more* than half a pint of
good-flavored stock, a shallot chopped, a bay-leaf,
some sprigs of parsley, and a little rasped crust of
bread ; let all boil at the side of the fire, take out the
bay-leaf aid the parsley, then put in a glass of white
"wiue, the inside of the bird which you have chopped
up, and a little salt ; stir well, boil till the sauce is
reduced a little, put in the pieces of woodcock to
warm, and serve with sippets of fried bread round
No. 10'7.— GROtrSE SALAD.
Cut up the cold grouse, put the joints of the birds
in a deep dish, and pour over them two table-spoon-
fuls of oil and the juice of a lemon, with some salt
and pepper, and let them remain in this for two or
three hours. Take the yolk of a hard-boiled egg^
put it in a basin, pound it smooth, and mix it well
with the yolk of a raw eggy a teaspoonful of salt, a
third of that quantity of pepper, a little cayenne, and
half a teaspoonful of finely chopped onion, pouring
in by degrees, a drop at a time, some good salad oil ;
stir constantly, and when getting too thick, thin it
with a little tarragon vinegar ; then add more oil,
and again vinegar, till you have a sufficient quantity
of sauce, which should be of the consistency of thick
cream ; taste it, and if more salt or pepper or vine-
gar is required, add it. Then put some well-washed
68 B^OHAUFFilS OF GAMB.
shred lettaee on a dish, place the pieces of grouse
(which have been in the oil and lemon-juice) npon it
nicely arranged^ pour the sauce over, and decorate
the top with fillets of anchovies, well washed and
scraped, slices of hard-boiled eggs, and very small
sprigs of chervil or parsley. Round the edge of the
dish yon may add, if you like it, a border of savory
jelly, broken up unalL
No. 108.— OYSTER SOUP.
Take a cow-heel, and set it on the Bre in a clean
stewpan of water till the water boils, when yon must
take it off and throw it into cold water ; let it stand
all night, then lay it on a sieve to drain. Take snf-
ficient meat of beef and veal to make a good stock;
let it cool, and then take off bU the fat. Throw into
your stewpan a little floor, make it a nice brown,
and add the stock by degrees, stirring all the time
yoa are pouring it in; then add two glasses of
madeira, with part of the meat of the cow-heel, cut
in little pieces the size of an oyster bearded, and let
all stew very gradually for two hours, when put in
about a score of oysters bearded, and the liquor
which runs from them strained, with some celery,
and boil all well up. This soup should be made the
day before it is wanted.
Na 109.--GHOWDBR, OR COD'S HEAD SOUP.
Take two cods'-heads, and boil them down in water
to a thick soup. Wash and grate two middling-sized
oarrots, and mix with sufficient powdered biscnit to
thicken the soup (if you like you may add a captain's
biscuit cut in slices), and flavor with sweet marjoram,
summer savory, two good-sized onions sliced, pep-
per, salt, and a little cayenne. Then slices of cod
or haddock are to be put into the soup, and boiled
twenty minutes before serving up.
No. 110.— SCOTCH FISH AND SOXJP.
Take four or six haddocks, according to the size,
wash them well, and put them on to boil in three
quarts of water ; when half done, take them out of
the saucepan, cut off the heads, and the tails .about
two inches up the length of the fish, and return these
trimmings to the saucepan of water in which you
began to boil them, together with a large onion sliced,
a handful of parsley, a blade of mace, and let all stew
by the side of the fire, to make a good stock, for two
hours, skimndog it well ; then strain it. Take the
best parts of the fish which you set aside, divide
each through the bones into three or four pieces,
which put into the stock to boil till sufficiently
cooked, when they must be served up in the soup im-
mediately, or they will break to pieces. Add salt to
flavor, and the last thing before sending to table,
thicken the soup with a little flour and a teacupful
of cream or milk.
No. 111.— ECONOMICAL WHITE SOUP.
Take one pound of loin of veal, cat it in small
pieces, and pat it on to stew with a quarter of a
pound of Carolina rice and a small quantity of onion
in two quarts of new milk, till the rice is perfectly
8o:ft, adding a little white pepper and salt to taste ;
then press it through a sieve to the thickness of rich
cream. The soap must be warmed again after
straining, but not boiled, as that would curdle it. If
more flavor is liked, a little cut celery and a very
small bit of lemon-peel, with a blade of mace, may be
No. 112.— WHITE SOUP.
This white vegetable soup will be found most ex-
cellent. Take four or five good turnips, six heads
of celery, four fine leeks, and wash them, and slice
them down ; then put them into a stewpan with a
piece of butter and some ham ; moisten with a quart
of stock, and let them stew gently till tender ; then
add a pint of good cream and some crumbs of bread.
Give all a good boil up, strain, and send to table
No. 113.— SOUP 1 L4 BONNE FBMME.
Slice three onions, which fry in some butter on a
slow fire for a quarter of an hour ; then add twelve
potatoes, also sliced, ^hich you must fiy with the
onions another quarter of an hour ; then add two
quarts of good stock (veal if you have it), and let it
hoil for half an hour ; then pass the whole through a
sieve. Put it hack into the stewpan, and let it sim-
mer for a quarter of an hour ; skim it, add a little
sugar, salt, and a quarter of a pint of good cream or
milk ; let it come to a hoil, then serve it up. If you
do not require all the soup at once, do not add the
cream or milk till it is wanted for use.
No. 114— POTATO SOUP.
Cut a moderately sized hreast of mutton into small
pieces, and put it into threei^uarts of water ; make
it hoil, skim it carefully, and season the hroth with
pepper and salt to your taste. Peel and cut into
quarters six large and sound potatoes and thi'ee tur-
nips, slice up four onions and three heads of celery,
and throw all these into the hroth, with a good-sized
handful of sweet herhs. Let all stew together for
four hours and a half over a slow fire ; strain off the
liquid, take out the mutton, and force as much of the
vegetahles as possihle through a coarse sieve with a
wooden spoon, and return the pulp to the soup'; heat
up the yolks of two eggs with a quarter of a pint of
cream, or milk, if you have no cream ; stir all well
together, and warm it up for sending to tahle.
No. 116.— TITRNIP SOUP.
Take two quarts of good light-colored stock ; cut
in pieces a bunch of turnips, three heads of celery,
three onions, and boil them in the stock two hours,
till they are quite tender ; then rub all through a
'sieve, and when it is near time to serve up, add the
yolks of four eggs with half a pint of cream or
milk, and a very little white sugar, and warm it. The
soup must not stand long, nor be aliowed to boO.
after the eggs are put in.
Uo. 116.--CAIIB0T SOU]?.
Take two quarts of stock, and to this add from six
to ten carrots, according to the size, three turnips,
three or four onions, and let them stew till tender.
Then take out the vegetables, strain /the soup, and
with a spoon take off the red part of the carrots from
the yellow centre, and force it through a coarse
sieve ; add the pulped carrot to the soup, till it is as
thick as good cream ; warm it, and serve at once.
No. 117.— PARSNIP SOUP
Take six large parsnips, two onions, and one good-
sized head of celery, cut them in pieces, and stew
them till tender in two quarts of light-colored stock ;
then take out the vegetables, pulp them through a
coarse sieve ; return the pulp to the soup, flavor with
74 ' SOUPS,
little white pepper, salt, and a small quantrty of
sugar ; let it boil up, and just before serving add a
quarter of a pint of cream.
No. 118.— VEGETABLE-MARROW SOUP.
Slice down a large and somewhat old vegetable-
marrow, two onions, a head of celery, and put them
into a stewpan with two ounces of butter ; let them
stew ten minutes, then add three pints of stock, salt
and pepper to taste, and let all boil gently till the
vegetables are quite tender ; then press them through
a coarse sieve, and heat the soup before sending to
table. It should be made rather thick with the
No. 119.— GREEN-PEA SOUP.
Take one quart (shelled) of o\^ green peas, a head
of celery, three lettuces, two onions, a small sprig of
mint, a bunch of sweet herbs, and a quarter of a
pound of lean ham or bacon, and let them boil till
the peas are quite soft, in rather more than two
quarts of stock, which need not be strong for this
purpose ; strain the soup through the meat and vege-
tables, press the latter with a wooden spoon through
a sieve into the soup, add salt, a teaspoonful of
pounded white sugar, and make it quite hot, putting
in while doing so sufficient spinach-juice to give the
soup a good green color.
No. 120.— GRBEN-PEA SOUP WITHOUT PEAS.
Those who possess a kitchen garden can obtain
this excellent sonp early in the season, but only by
eacrificmg a part of a row of peas. When the plants
are about eight inches high, cut off about three feet
in the length of a row close to the ground, and boil
tbem, till the leaves are quite soft, in three pints of
stock, flavoring with salt and a little sugar ; press
all these through a sieve, and thicken the soup with
a little flour and butter ; give it a boil, and serve at
once. This soup, though only made from the young
leaves of the plants, will be found to have the same
flavor as that given by the fuU-grown peas, and if
it should not be well colored, add spinach-juice till
No. 121.— SCOTCH HOTCH-POTCH.
Take a moderate-sized neck of mutton, pare away
the fat, and cut off the scrag end, which you must
put into a soup-pot with a quart (shelled) of old
green peas, a large handful' of young onions, or two
old ones sliced, four young carrots, two turnips, a
dessert-spoonful of salt, and a bunch of sweet herbs ; ,n
stew all gently by the side of the Sre in three quarts
of water for three hours ; then take out the meat,
beat the vegetables through a coarse sieve into the
soup, and return it to the soup-pot, putting in the
rest of the neck of mutton, cat into chops, and stew
them in the soap half an hoar, when add nearly a
pint (shelled) of yoong peas, a large caaliflower
broken into branches, and two or three lettuces cut
into quarters. Let all boil, and by the time the
vegetables are done, the hotch-potch will be ready,
and should be served immediately. This most deli-
cious preparation, though sent to table as a soup, is in
reality more of a stew, and with its combinations of
soup, meat, and vegetables, forms by itself a most
substantial dinner. The soup should be of the thick-
ness of good cream, and the peas, cauliflower, and
lettuces, that are added at the last, ^ould only be
cooked in the soup long enough to make them ten-
der ; the lettuces, of course, taking a shorter time
than the peas and cauliflower, must be put in the
No. 122.— RA3BIT SOUP.
Take a couple of wild rabbits, skin them, and cut
off the best parts into nice pieces, to be served up in
the soup ; do not wash them, but season, flour, and
fry them light brown ; put them in a stewpan with
some good gravy in which the other parts of the
rabbits have been stewed, with an ouion and a bunch
of sweet herbs, and then make a thickening exactly
the same as for mock turtle soup, and strain to the
rabbit. Take out the onion and herbs, cut some
carrots ^and turnips, and add, with some small onions,
to tlie soup, for which two quarts of second stock is
sufficient. Boil up, and serva
No. 123.— SCOTCH HARE SOUP.
Cut up a hare in pieces ; save all the blood, to
which add water in which aU the pieces have been
well washed, and set this aside with the best pieces
of the meat, to be served up in the soup. Boil the
inferior parts with spice and vegetables for a stock ;
when it is strained and cool, add the blood, meat,
and some flour to thicken it, and never leave off
stirring the soup one way till it boils. Put in no salt
till it is ready to serve.
No. 124.—FRENCH SOUP.
Clean nicely a sheep's head ; put to it one gallon
of water, which reduce, to half the quantity, a small
tea-cupful of pearl barley, six large onions, one car-
rot, one turnip, a few cloves, a bunch of sweet herbs,
pepper, salt, a little mushroom or walnut catchup, and
and a bit of French onion, if you have it. Strain all
of^ cut part of the head into pieces, and serve in the
soup ; if you add forcemeat, add egg-balls also, and
a very little white wine. This soup is little inferior
to good mock turtle.
No. 125.— PIG'S HEAD MOCK TURTLE SOUP.
Take a pig's head, set aside the cheeks, which may
be cared ; partly boil the rest, then cut up the meat
into neat square pieces, and put the bones to stew in
three quarts of second stock, that has been well
flavored with vegetables, sweet herbs, pepper and
salt ; then strain, and set by to cool. The next day
take off all the fat from the stock, heat it in a steir-
pan, thicken with flour and butter, and add the
pieces of meat with forcemeat and egg-balls. The
meat should be flrst simmered in the stock for a quar-
ter of an hour before the forcemeat balls are added,
and the egg-balls should only be put in just before
sending to table. Make the forcemeat balls of finely
chopped suet, bread crumbs, a little veal and ham or
tongue to flavor, also finely chopped sweet herbs,
pepper, and salt ; bind all together with a little yolk
of egg^ make up into small balls, with a sprinkle of
flour, and either fry them in hot fat, or boil them for
a few minutes, and drain well before putting into the
soup. For the egg-balls, take the yolks of two hard-
boiled eggs, and half the yolk of a raw ^gg^ mix
together, rub through a wire sieve, make into a paste
with a sprinkle of flour, form into small balls, and
boil two or three minutes in a little water. Flavor
the soup with a little mushroom catchup or Harvey's
sauce, a squeeze of lemon, and a little white wine.
No. 126.— MOCK TURTLE SOUP.
Boil half a calf's head with the skin on for three
quarters of an hour ; having removed the eye, ear,
and brains, cut the meat from the bones into pieces
an inch and a half square, and put it into a large
stewpan ; to this add two ounces of butter, a quar-
ter of a pint of sherry or madeira, a gill of boiling
broth made from veal, a faggot tied together of pars-
ley, thyme, maijoram, winter savory, or sweet basil,
and sage, a small onion, chopped very fine, half a
tearspoonful of beaten cloves and* allspice mixed, one
tea-spoonful of white pepper, and salt, and a very
little cayenne. Put it closely covered down on the
fire to stew gently till the meat is tender, and then
add to it two quarts of good veal stock, and take it
off the fire tiU the thickening is made as follows : —
a quarter of a pound of fresh butter is to be put into
a clean frying-pan with some chopped parsley, thyme,
and marjoram, till they have fried a little, then add
two table-spoonfuls of flour, and stir it till quite
smooth ; take it off the fire, and stir in gradually a
quarter of a pint of quite cold veal broth, taking
care to keep it smooth ; strain, and put to the soup,
firom which you have taken out the meat; boil it
about ten minutes, being careM not to let it bum ;
then strain it again to the meat of the head, and add
the juice of half a lemon, a little more pepper ^id
salty if needed, and some small forcemeat and egg-
balls jnst before serving.
No. 12T.-JENNY LIND'S SOUP.
Wash a quarter of a pound of the best pearl sago
till the water poured from it is quite dear, then ste-w
till nearly dissolved in water or broth ; it will re-
quire a quart of liquid, whidi should be poured on
it cold, and then heated very slowly. Then mix
with it gradually a pint of good boiling cream, and
the yolks of four eggs slightly beaten, and mingle
the whole careM]y with two quarts of strong and
delicately flavored veal or beef «tock, which should
be kept ready boiling, and serve.
No. 128.--CALVES* TAIL SOUP.
Cut up two calves' tails into pieces about two
inches long ; put a small piece of butter into a large
stewpan, adding the calves' tails, two carrots, one
turnip, two large onions, with a head of celery, all
cut into pieces, a bunch of sweet herbs, and half a
pint of water. Set it on the fire, stirring occasion-
ally till the bottom of the stewpan is covered with
a light glaze, then add two ounces of flour, stir it
well in, and fill up the stewpan with five pints of
water; stir occasionally till it boils, skim it well,
and then let it simmer at the side of the fire till the
pieces of calves' tail are quite tender ; take them out
of the soup, to which add salt, a little cayenne, a
table-spoonful of mushroom catchup, and the juice
of a lemon, and strain through a sieye upon the
calves' tails, and serve. This soup should be a light-
brown color, and not too thick.
No. 129.— SCOTCH MUTTSN BROTH.
Cut a large-sized neck of mutton in half, taking
the scrag end for your broth, and reserving the best
end for cutlets. Put the meat into a stewpan with
three quarts of water, three middle-sized onions, three
leeks, a few sprigs of parsley and thyme, and half a pint
of Scotch barley ; place it on the fire, and let it boil
up, skim it well, and move it to the side of the fire,
where let it simmer for two hours ; skim it again,
and if too thick with the barley put m half a pint of
boiling water, then add two carrots, four turnips,
and two heads of celery, all cut in pieces, and sim-
mer slowly for an hour and a half or more. You
may then take out the meat and serve it separately
with a border of mashed turnips, or you may cut
it in pieces and send it up in the broth. The bar-
ley should be almost entirely dissolved, making the
broth of the consistency of good rich cream.
S2 db;es31!D fish.
No. 130.— FILLETED SOLES.
Take the yolk of three eggs, an ounce and a half
of bntter, and some chopped parsley, and put them
in a small stewpan, and stir over the fire till becom-
ing thick. The soles should be small sized, so that
each makes four nice fillets ; put some of the above
preparation on one side of each fiUet, turn over the
end, and lay them in a Yorkshire pudding-dish, and
bake in the oven, or in a Dutch oven before the fire,
till the fish is cooked. For the sauce, make some
oyster sauce with stock instead of water, and add to
it a little chopped parsley, lay the fillets round your
dish in a crown, pour the sauce in th^ middle, and
No. 131.— SOLES 1 LA COLBERT.
Skin a large pair of soles on both sides, cut off the
head and tail, raise the fish from the bone in the
centre, and put in a stuffing of anchovies and parsley,
finely pounded in a. mortar. Fry the soles a nice
brown, lay them in a dish, and pour a glass or two
DKESSEB FISH. 83
of sherry over them ; pnt them in a Dutch oven for a
quarter of an hour, and serve as hot as possible.
IfTo. 132.— FILLBTED MACKEREL.
Cut mackerel in fiUets, and fry a very light brown ;
then put them into a stewpan, and cover with a rich
beef gravy ; add some fennel finely chopped, a tea-
spoonful of anchovy and Harvey sauces, and a little
cayenne and salt. Bub the inside of the stewpan in
which you have put the Mets well over with garlic,
and let your fillets stew about a quarter of an hour
over a gentle fire, and serve very hot.
No. 133.— MACKEREL 1 LA RAVIGOTB.
Baise the fijsh from the bones, and divide each side
into two or three fillets according to the size of the
mackerel; boU them, and dish them in a crown as
you T^ould cutlets, and pour the following sauce
round: — ^take a handfiil each of green tarragon,
chervil^ chives, or green onions, and parsley ; parboil
them in water with a little salt till tender, then drain
them well, squeeze them quite dry, and pound them
in a mortar with from one to two ounces of fresh
butter till they are perfectly smooth ; then stir this
mixture into rather more than half a pint of good
melted butter (use stock, if you have it, for melting
the butter, instead of water), give the sauce a boil,
and the last thing before serving, add to it two tea-
84 DRESSED FISH.
spoonftils of tarragon vinegar. This sance should be
quite thick, and a good green color.'
No. 134.— SALMON WITH PIOOAT.TT.T.T SAUCE.
Fry the slices of salmon in a very little butter till
they are half cooked, then put them into the follow-
ing sauce, and stew them till done. Chop a large
onion fine, put it into a stewpan with a little bit of
butter to brown, then add to it nearly a pint of good-
flavored stock, thicken sufficiently with a little flour
and butter, and then put in three table-spoonfuls of
piccalilli and a little salt ; let the sauce boil up, lay
the slices of salmon in it to stew, and when done
dish them nicely, garnish with the pieces of pickle,
pour the rest of the sauce round, and serve.
No. 135.— SMELTS 1 LA RUSSE.
Dredge some small-sized smelts with flour, and fry
them in oUve oU ; drain well when done, and send
to table very hot, and garnished with parsley. They
should be eaten with lemon-juice.
No. 136.— LOBSTER 1 LA MURPHY.
Put a pat of butter into a stewpan with two table-
spoonfuls of cream and a little lemon-juice, also some
pieces of lemon-peel cut very thin, and melt these
together very carefully. Then pick the meat from a
lobster and gradually add it to the sauce, seasoning
^ain, but tike care that
3^1!^ e immediately.
^^^> pick, and poimd the
^^^^^-spoonfuls of bread
flitter, a little mace,
> aud mix thoroughly
'^^e into the form of
>olk of egg, then into
^ %ht brown in butter.
^ ^pkin, an:d stick a piece
^ ^^ow end of each cutlet
^^ipt and the previous
^ ws of a largMized fresh-
the soft inside from the
v,ody icareiouy le^vm^ --^ the small unwholesome
Lee in it near the head), adding to it a small quan-
tity of fine bread crumbs, pepper, salt, and moisten
^tb a few spoonfols of good cream or a Uttle oiled
butter ; mix all thoroughly together, fill .the body
sbeU of the crab with the mixture, cover it with fine
bread crumbs, sprinkle over with oiled butter, put it
into the oven to heat through and brown lightly on
the top, 9Xii serve very hot on a napkm, with a bor-
86 BBESSED FISH.
der of fresh parsley ronnd it. This dish is excellent
for breakfast or luncheon, or it may be served at
dinner ; if preferred, three or four small crabs may
be used instead of a large one, filling each shell with
No. 139.-OYSTEa PILLAU.
Put half a pint of Patna rice into a stewpan with
about a pint of good gravy that has been well sear
soned with onions, salt, pepper, and mace, and stew
till the rice is quite tender and dry. Take two dozen
or more oysters, beard and stew them in their own
liquor, and then put them with their liquor into a
moderate quantity of good melted butter as if for
sauce; stew the beards in a little water, and add this
liquor to the gravy in which the rice is boiled. Pile
the boiled rice as high as you can in the dish, keep-
ing a hollow in the centre sufficiently large to hold
the sauce ; pour the oysters and sauce into this hol-
low, and serve either with the fish course, or as an
No. 140.— OYSTER SAUSAGES.
Take about equal quantities of veal and oysters
(half a pound of veal will be sufficient), and chop up
fine ; then pound them in a mortar, adding a small
quantity of veal suet finely chopped, three table-
spoonfuls of bread crumbs which have been soaked
BBESSED FISH. 87
in the liquor whicli runs from the oysters in 6pening
them, the beaten yolks of one or two eggs, and sea-
son the whole with white pepper, salt, and a very
little tiny bit of mace pounded ; mix all thoroughly
together, pound it a little more, and then make up
the mixture into little sausages from two to three
inches long, and fry in butter ; drain well, and send
to table very hot, piled high on a napkin and gar-
nished with small sprigs of parsley. Large stewing
oysters are the best for the purpose. These sausages
should be served as an entree.
No. 141.— LARDED OTSTEES.
Take twelve large-sized oysters, and as soon as
you have opened them, cover each completely with
a slice of &t bacon cut as thin as possible, and with-
out a particle of lean ; then place them on a thin
skewer, and roast them over a slice of buttered toast,
and serve as woodcock or snipe.
No. 142.— FRIED OYSTERS.
Take off the beards from the oysters, dip each into
batter, and fry them in hot fat, a light color. Drain
them well, and serve, piled high on a napkin, as hot
as possible, either with the fish course or as an
88 DRESSED FISH.
No. 143— STEWED OYSTERS.
Drain off the liquor from two or three dozen
oysters, and dredge them lightly with flour; then
cut up two onions very small^ and put them into a
Btewpan with a very small bit of butter to brown for
two or three minutes ; then add the oysters and the
liquor strained, simmering them gently, and season,
with a little pepper and salt, and when they are
slightly browned, take them off the fire, stir in a few
drops of vinegar, and serve.
No. 144.~S0RRENT0 OYSTERS.
Stew some macaroni in gravy till tender, season-
ing with cayenne pepper and salt to taste ; then take
equal parts of oysters and macaroni, and chop them
np together, and mix weU in a stewpan with some
grated Parmesan cheese, a little butter, and enough
cream to moisten all sufficiently ; stir it on the lire
till hot, then fill your scallop shells with the mixture,
and brown them before the fire. Serve immediately
as an entree, or with the sweet course when game
SAVOBY DISHES. 89
No. 145.— BRAISED LEG OF MUTTON.
Put an odIod, in which you have stuck six cloves,
a carrot, and a turnip, with a small bunch of sweet
herbs, into a saucepan ; butter well a leg of mutton
and place it upon these vegetables, cover the lid
down closely, and let it simmer by the side of the
fire for eight or nine hours ; when done it will appear
like a roasted joint with a quantity of rich gravy.
Do not put any water into the saucepan.
No. 146.— HAUNCH OP MUTTON TO TASTE LIKE
Gut all the outer skin £:om the meat, which must
then be well rubbed with the best olive oil ; put it
next into a flat pan containing a pint of vinegar, some
thyme, parsley, sweet basil, three^or four bay-leaves,
four cloves of garlic, some whole pepper, three or
four cloves, a little allspice, and a tea-spoonful of bay-
salt. Place the meat so that the under surface may
be in the vinegar, and cover the upper side with
slices of onion; every morning turn the meat, putting
the surface previously covered with onions into the
90 SAVORY DISHES.
vinegar, and placing the sliced onions on the side
that was in vinegar the previous day. When four
days have elapsed, take the me^it from the pan, wipe
it dry, and hang it up till the following day, when it
may be roasted for dinner exactly as venison is
No. 14'7.— LOIN OF MUTTON VENISONISED,
Bone a large loin of mutton, take the skin off from
the fat, and put the bones and the mutton into a
stewpan with an onion, a bit of thyme and parsley,
a little whole pepper, and salt ; add a pint of red
wine, cover the stewpan close, set it over a very
slow fire for three hours, then skim off the fat clear
from the gravy, and send the mutton to table. Serve
with it, in a sauce-tureen, a sweet sauce made with
currant jelly melted in a little good gravy.
No. 148.— MUTTON CABOB.
Take out the bone from a loin of mutton ; chop
parsley, thyme, and shallot very fine, and mix them
together ; then take a lump of butter the size of an
eggy put it into a stewpan, and the herbs with it,
adding pepper, salt, cayenne, and a very little pound-
ed mace ; set it over the fire for about a minute, then
take it off and beat it up with three eggs. Take
your paste-biTLsh, and lay this stuffing where the
bone was taken out, keeping part for the outside of
SAVOBX DISHES. 91
the joint; &sten on a piece of paper with small
skewers over the stutog to prevent it Mling out ;
put it on the spit or dangle, and roast it slowly, and
before it is quite done, rub the rest of the stuffing
over the mutton, sprinkle it well with fine bread
crumbs, and finish roasting. Serve it up with a good
gravy in the dish. It may be baked if more con-
* No. 149.— SAUTES OF MUTTON.
Take part of a neck of mutton, bone it, and cut it
up into cutlets ; butter a cutlet-pan, and sprinkle it
over with a little shaUot, parsley, chopped mush-
rooms, pepper, and salt ; put the cutlets over this to
brown, and when this is done, lay them round the
edge of a stewpan, put a little stock in the centre,
and a sheet of white paper cut round over the cut-
lets ; stew them for an hour over a slow fire, then
dish them up in a crown, with stewed cucumber or
cauliflower in the middle.
No. 150.— BOUILLI.
Take eight pounds of the brisket of beef and roast
it for half an hour, then put it into a stewpan with
four quarts of water, some carrots, turnips, celery,
onions, sweet herbs, three cloves, pepper, and salt,
and let it stand by the side of the fire for four hours,
simmering slowly, but do not sufier it to boil, and
skim it frequently. Do not add the roots till an hour
92 SAVORY DISHES.
after the meat has commenced Bimmering; when
done, serve with a border of carrots and turnips cat
small round it in the dish, or with a thick brown
sauce, in which you must put some chopped green
pickle or some piccalilli cut in small pieces. If you
prefer the vegetables, boil the carrots and turnips,
cut them into dice, and warm them either in a little
glaze, or, if you have none, use a little butter with a
slight dredging of flour, seasoning with pepfer and
salt ; but should the sauce be liked, you can take for
it a little of the stock iu which the beef has been
stewing, adding thickening, a little burnt sugar to
color it, salt to taste, and either of the pickles above
mentioned. The rest of the stock will be a good
soup, and you may send it up with some boiled ver-
micelli in it, serving at the same time a dish of
grated Parmesan cheese, to be eaten with the soup,
No. 151.— CURED BRISKET OF BEEP FOR CHRISTMAS.
Take fourteen pounds of brisket of beef, and at
night rub well over it one ounce of saltpetre pounded
very fine ; the next morning mix together half a
pound of treacle and four handfds of common salt,
and rub the beef well over with it. Let it remain in
the pickle for a fortnight, turning and rubbing it
every day, and at the end of the fortnight take it out
and put it into an earthen pan with some suet
SAVORY DISHES. 93
chopped fine to cover the bottom of the pan, and the
same on the top of the beef, with a little water to
keep the pan from burning. Bake it slowly till you
can slip out all the bones, and whilst hot it should be
put into a cloth and placed between two boards till
No. 152--CURED BEEF TO EAT COLD.
Take four quarts of water, one pound of bay-salt,
three-quarters of a pound of coarse sugar, three-quar-
ters of an ounce of allspice, the sixth part of an ounce
of cloves, a small piece of saltpetre, and three penny-
worth of cochineal; let these all boil together for
fully twenty minutes, and when quite cold pour over
a round of beef from twenty to twenty-five pounds in
weight ; turn it every day, and it will be rea^y for
use in a fortnight or three weeks. The beef must be
boiled very slowly to iasure its being tender.
No. 153.— BEEF AND MACARONI A L'lTALIENNB.
Slice two large onions, and fry them thoroughly
in butter. Lard a pound and a half of fillet of beef
with fat bacon, and stew it in three pints of water
in a stewpan with the fried onions for two hours ;
then add a good half pound of macaroni, and boil
gently thirty-five minutes more, when you may take
out the beef and strain the macaroni. Dish up the
beef, adding sufficient of the gravy, and keep it hot
94 SAVOBT DISHES.
before the fire whilst yon finish the macaroni, which
yoa must put back in the stewpan, adding a large
lump of butter and an equal quantity of grated Par-
mesan cheese, and stir it oyer the fire for two min-
utes ; then place it round the beef, and serve very
hot. The best macaroni for the purpose is the nar-
row, flat ribbon kind, or the small pipe ; if the large
sort be used, it will require ten minutes more gentle
boiling with the beef before it is strained from the
No. 154.— BOULETTES OF BEEP.
To one pound of beefsteak, add rather more than a
quarter of a pound of suet, and chop them together
very fine, flavoring them with a little chopped pars-
ley and lemon-peel, a little cayenne pepper, a scrape
of ginger,. a very small bit of mace pounded, a tea-
spoonful of moist sugar, and a little salt ; to these
put a very small quantity of bread crumbs, and the
yolk and white of an egg well beaten ; mix all well
together, and make into balls the size of a very small
orange. Make a good gravy, which must be boiling
when the boulettes are put in, and stew them for
four hours very slowly, with the lid of the stewpan
closely shut down. Serve them piled high in the
centre of a dish, with a border of dressed endive,
spinach, sorrel, or mashed turnips.
SAVORY DISHES. 96
No. 155.— KNUCKLE OF VEAL WITH BABLET.
Take a knuckle of yeal, four omons, two turnips,
two heads of celery, six pepper-corns, and a small
blade of mace, with a tea-cupful of pearl barley, and
boil very gently by the side of the fire for three
hours ; skim well, add a little salt, and serve with
the barley round the veal. The stock in which the
meat has boiled will make good soup by adding the
yolks of two eggs well beaten, and a little boiled
vermicelli ; or it will serve for mulligatawny soup.
^ No. 156.— NECK OP VEAL CUTLETS.
Gut up the best end of the neck in cutlets, sawing
ofifpart of the long- bones, to give them a good shape,
and trimming them as you would mutton cutlets ;
put them into a stewpan with two onions, two heads
of celery sliced, a bunch of sweet herbs, a small blade
of mace, six white pepper-corns, and a little salt, and
add one quart of water ; let them stew very gently
till tender, then take them out of the stock, which
you must strain and return to the stewpan, and
reduce it till- it becomes a very light glaze. Warm
the cutlets in this glaze, keeping them as light as
possible, and to insure this you may add a gill of
thick cream to the glaze, if you have it ; then dish
them up in the form of a crown upon a pur6e of
potatoes. For the pur^e, take six or eight well-
96 SAVOBY DISHES.
boiled mealy potatoes, mash them thoroughly, put
them mto a stewpan with an ounce of fresh butter, a
little salt, and moisten to a proper thickness with
some of the white glaze, if you have any left from
the cutlets, and crpam or milk. The proper consis-
tency for a pur^e is rather thicker than thick pea
No. 157.— TURKISH PILAFF.
Take a breakfast-cupful of rice; add to it two
breakfast-cupiuls of boiling water, a full table-spoon-
ful of tomato sauce (No. 362), pepper and salt, and
boil till all the water is soaked up and the 'rice is
tender, and the grains separate. Put a large lump
of butter into another saucepan over the fire, till the
butter bubbles up twice or thrice, when pour it
gradually into the rice, stirring it well ; cover it, and
let it simmer by the side of the fire for ten minutes.
Cut up any kind of meat in small pieces, and half
fry it in a little butter with a few drops of vinegar,
but if you use poultry for the pilaff, do not add the
vinegar ; put it in a saucepan with enough water
to cover it, a dessert-spoonful of tomato sauce, pep-
per and salt, and stew gradually for at least two
hours. Serve the meat in the centre of a dish with
the rice placed round it as a border. The rice should
not be cooked till just before serving.
SAVOEY DISHES. 97
No. 158.— INDIAN FOWL PILLAU.
Take one pound of rice, and put it in a fiying-pan
with two ounces of butter, and keep stirring it over
the fire till the rice is slightly browned. Have
rdady a fowl, which put into a stewpan with five
pints of stock, or the liquor in which mutton has been
boiled; pouud in a mortar thirty cardamom seeds
with the husks, half an ounce of coriander seed, and
two ounces of cloves, allspice, mace,.cinnamon, and
pepper-corns mixed together, which tie lightly in a
bit of muslin, and boil with the fowl slowly till nearly
done ; then put in the rice you have prepared, and
let it stew till quite tender and nearly dry, adding a
few . raisins. Then cut up two or three onions in
slices and fry them brown ; put the fowl in a dish,
cover it over with the rice, and lay the fried onioQS
on the top, and garnish round the rice with hard-
boiled eggs cut in quarters, and serve very hot. A
dish of curried vegetables (any kinds that you may
happen to have, cut up in pieces and mix together),
to eat with the pillau is a great improvement to it.
No. 159.— BENGAL CUBBY.
For one pound of undressed meat or poultry cut
into small pieces, the proportion of ingredients are
as follows : — one otlnce of curry powder, two ounces
of butter, six ounces of onions finely minced, and two
98 SAVORY DISHES.
salt-spoonfuls of salt. Melt the batter in a stewpan,
and when boiling hot add two large onions cut in
slices, apd let them fry until well browned, then take
the onioos out to lay them aside. Then put in the
curry powder, minced onions, and salt, mix all well,
and th^n add the meat ; keep the whole constantly
stirred, and gradually add sufficient boiling water,
but only just enough to keep all soft. When nearly
ready, add the browned onions chopped fine, cover
for five minutes, and serve with plain boiled rice.
If curry paste is used instead of curry powder, to the
^ pound of meat add four ounces of curry paste, two
ounces of butter, three ounces of finely minced
onions, and make the curry as directed above.
No. 160.— MADRAS DRY CURRY.
Take two table-spoonfuls of dissolved butter, one
or two table-spoonfuls of curry powder, according to
the strength, two table spooniuls of tamarinds or
lemon-juice, three or four small onions, three shallots,
and a small bit of garlic chopped all together, and
put them into a stewpan to simmer for ten minutes ;
then add the meat (which must not have been pre-
viously dressed) cut up into very small pieces, and
stew for half an hour, well mixed with the above ;
add to the whole a pint of new milk, simmer for
three or four hours till the meat has absorbed all the
SAVOEY DISHES. 99
liquid, and is quite dry ; serve with a border of nicely
No. 161.— TO BOIL RICE FOR CURRY.
Wash it well and then put it in a stewpan nearly
filled with boiling water ; boil quickly for a quarter
of an hour, and strain off the water very dry ; put a
coarse cloth over the stewpan, let it stand near the
fire half an hour or more, then take out the rice with
a fork, and lay it lightly in a dish.
No. 162.— INDIAN PTIPFS.
. Pick a quantity of shrimps, and mince them rather
small ; mix a little butter with the minced shrimps,
and season with curry powder and salt; Make a
paste of flour and water, roU it very thin, and cut it
in pieces nearly three inches square ; put in each a
little of the shrimp mixture, fold over into- a three-
cornered shape, wetting the edges and pressing them,
so as to make them stick together, and fry the puffs
in hot fat till they take a nice light-brown color.
Send them up very hot on a napkin, and garnish with
small pieces of parsley.
No. 163.— JUGGED HARE.
Take two pounds of good beef-steaks and one pound
of fat bacon ; cut up a hare into joints, and the beef
into small pieces, and place layers of beef and hare
100 . SAVORY DISHES.
alternately in a good-sized jar that will stand in a
large saucepan of water ; place the piece of bacon in
the middle, season with a banch of sweet herbs, a
piece of onion the size of a nutmeg, pepper, a few
grains of allspice and cloves, and add one pint of
water ; put the inferior pieces of the hare at the top
in the jar, and let the whole stew for four hours (the
jar being in a saucepan of boiling water), and when
nearly done, add a little catchup^ some flour to thicken
the gravy, and the last thing put in a glass of port
wine, llay the beef and hare neatly in a dish, and
garnish with the bacon sliced and some boiled carrots
out up into small pieces.
Ko. 164.— KIDNEYS 1 LA FRANgAISB.
Take six mutton kidneys, remove the skin from
them, and cut them into quarters or slices the size
and thickness of a silver dollar. Put a good-sized
piece of butter into your frying-pan, and then the
kidneys ; let them fry for five minutes over a bright
fire, powdering them over with flour, and turn them
a moment, in order that they may be well choked ;
then throw in half a glass of white wine, with mush-
rooms ready prepared, and some chopped parsley
and shallot, pepper, and salt ; all to cook eight min-
utes, then take off" the fire and serve instantly.
SAVOBY DISHES. 101
No. 165.— HASHED OALFS HEAD.
Take half a calfs head with the skin on, thorough-
ly clean it, and take out the brains ; then boil it
tender in just enough water to cover it, and when
cold cut it into any sized pieces you please, and take
the eyes out with a sharp knife. Stew down the
bones in the liquor in which you boil the head, and
make of this stock a good rich gravy, to which add
some catchup, lemon-juice, one or two jmchovies
chopped fine, cayenne, a little port wine, and a
bunch of sweet herbs. Wash, and boil the brains in
a piece of linen for fifteen minutes, then beat them
up with two eggs, two spoonfuls of flour, a little
sage, thyme, and parsley, all chopped very fiaie, and
season with cayenne and salt : make into little oval
cakes, and fry in some butter or good dripping, and
drain them on a sieve before the fire. Then make
some forcemeat balls of fine bread crumbs, a little bit
of boiled meat and fat bacon, an egg or two, parsley,
thyme, lemon-peel, and an anchovy chopped; fry
them or not, as you like; if not, boil in the gravy.
Strain the gravy from the herbs, etc., and thicken it
with flour, then put in the pieces of calTs head, and
do not add the wine till shortly before it is served.
It should also have little egg-balls and mushrooms ;
arrange the meat nicely in the dish, and garnish with
103 SAVOBY DISHES.
the brain cakes and little pieces of bacon roUed and
No. 166.--WESTPHALIA LOAYES.
Mix four ounces of grated ham with one pound of
mealy potatoes, well beaten till quite light with a
little butter, cream, and two eggs ; be careful not
to make it too moist ; form into small loaves or
balls, and fry in butter a light brown. Serve either
with a brown, thick good-flavored gravy, or with-
out, piled high on a napkin garnished with fried
No. 167.— SCOTCH EGGS.
Boil five or six pullet's eggs hard, take off the shell,
and, without removing the white, cover completely
with fine relishing forcenieat, in which let scraped
ham or anchovies bear a due proportion. Fry them
a light brown, and serve with thick rich gravy.
No. 168.— SCOTCH COLLOPS.
Mince as fine as possible two pounds of tender
rump steak, put it into a stewpan with half a pint of
water, and let it stew gently till dona While cook-
ing, add salt and a little pepper, and keep frequently
chopping it in the stewpan with a wedge of wood
about five or six inches wide (which should be kept
for the purpose), so that the meat does not form into
SAVORY DISHES. 103
lamps. When done it should be light and not too
liquid ; serve with sippets of toasted bread round it
in the dish.
No. 169.— ROMAN PUDDINa
Well oil a plain tin mould, sprinkle it with ver-
imicelli, broken small, then line it with a thin paste.
Have ready some boiled macaroni, which cut in
pieces an inch long ; weigh it, and take the same
weight of Parmesan cheese ; cut all the white meat
from a boiled rabbit in little slices as thin as a sheet
of paper, mix these with the macaroni and cheese,
season with pepper, salt, and shallot, and add suffi-
cient cream to moisten the whole ; then put this into
the lined mould, cover with thin paste, and bake in a
moderate oven for an hour. Serve with a rich brown
sauce round it in the dish.
No. ITO.— GEOUSB PIE.
Having picked and cleaned aa many grouse as may
be necessary, season them with cayenne, salt, whole
pepper, and two or three cloves pounded ; put a bit
of butter into each bird, and lay them closely in a
pie-dish with a little stock or good brown gravy, and
a wine-glassful of port wine. Cover the dish with
puff paste, and bake it an hour and a quarter ; if
intended to be eaten cold, have ready some rich veal
104 SAVORY DISHES.
gravy, and pour it into the dish when it comes oat
of the oven.
Na Itl.— PARTRIDGE PIE.
Proceed in the same way as for grouse pie, only
placing ramp steak cut in smaU pieces under the
No. 1'72.—HARE PIE.
Cut a hare in pieces, season it with pepper, salt,
nutmeg, and mace, and put the whole into a covered
jar with half a pound of butter ; tie it close, and set
it in a deep saucepan of boiling water to cook till
nearly done. Then make a rich forcemeat with a
quarter of a pound of scraped bacon, two onions, a
glass of port wine, some crumbs of bread, winter
savory, the liver of the hare cut small, and a little
-nutmeg ; season it well, and mix therewith the yolks
of three eggs. Kaise the pie, and lay the forcemeat
at the bottom of the dish ; put in the hare with the
gravy that came from it, lay on the cover, and let the
pie bake an hour and a half.
No. ns.—A STANDING PIE FOR BREAKFAST.
Put at the bottom of a stewpan a thick rump-steak
rubbed over with shallot and well larded ; place on it
game of any kind cut up in small pieces (no bones),
with pepper, salt, and any seasoning you like, and a
SAVOBY DISHES. 105
few bits of bacon mixed in with the game ; all to be
well stewed (with the addition of a few chopped
mnshrooms and a little good rich gravy or savory
jelly) before being made into a pie, which should
have only a thin ornamental crust a quarter of an
inch thick all round it and at the bottom ; the top
crust to be loose ; bake the pie tUl the paste is a pale
brown color. It should be glazed over with yolk
No. It4.--ENGLISH PAT^ DE FOIB GRAS.
Thoroughly wash some calf s liver, cut it into
small thin slices, and wash it again, and dry it well
in a cloth ; rub every piece with yolk of egg^ and
season with pepper, salt, and sweet herbs. Then
flour every layer of meat as you place it in the dish,
putting between a few slices of very thin cut bacon
and hard-boiled eggs; add as much good gravy as
the dish will hold without boiling over, and fill it up
again when taken out of the oven. Do not pack the
meat too tight, as there should be plenty of jelly in
the dish ; cover it with a good light paste, and bake.
This pie is to be eaten cold.
No. ITS.— SAUSAGE PIE.
Take one and a half or two pounds of good pork
sausages, which should be made a small size. Boil
some macaroni in water till tender, drxtin it well,
106 SAVOBT DISHES.
and lay in a pie-dish the sausages and macaroni
in alternate layers, seasoning with a little finely
chopped onion or shallot, and salt ; pour in half a pint
or more of good-flavored stock, cover with a light
puff paste, egg over to glaze the top, and bake in a
No. 176.— COLONEL OOURTENAT'S PIE.
Cover the bottom of a pie-dish with a layer of
sliced turnips, then a layer of onions sliced, then of
turnips again. Cut small pieces of the fat of beef,
dip them in plenty of pepper and salt, and roll them
up in slices of thin rump steak, four or five inches
long and one inch and a half wide ; place these all
round the dish till filled, then add two table-spoonfuls
of Mogul sauce, two table-spoonfuls of mushroom
catchup, and a quarter of a hundred of oysters with
th^ir liquor. Cover over with a good crust, and
No. ITI.— GROUSE 1 LA RUSSE.
Roast the grouse in sour creanoi, and serve them
with preserved cranberries.
DRESSED VEGETABLES, 107
No. ITS.— FRENCH BEANS k LA FRANgAISE.
Cut the beahs as for boiling ; for a large-sized
vegetable dish take an onion the size of two walnuts,
chop it in small pieces; put three-quarters of an
ounce of butter in a stewpan, and when melted put
in the onion and dress thoroughly, but not to brown
it, or the beans will be spoiled ; have ready some
chopped parsley, which mix with pepper and salt,
and when the onion is sufficient^ dressed, put a
layer of the cut beans on it in the stewpan, and then
sprinkle on some of the parsley, pepper, and salt, then
more beans, and then more parsley, etc., alternately ;
let them stew, and when almost done, pour in half a
tea-cupftil of boiling broth or water, and, just before
they are finished, add a very little thickening. If
the beans are quite young, they will take three-
, quarters of an hour to dress ; but if old, an hour and
a half will not be too long to stew them.
No. 179.— STEWED ENDIVE.
After endive has been well picked and washed (it
should be the broad-leaved kind), it must be slightly
108 DBE8SED VEGETABLES.
parboiled in four difTerent waters, to destroy the bit-
terness peculiar to it, then boiled in salt and water
till done, when it must be thrown into cold water,
well squeezed, and chopped as fine as possible ; then
put into a stewpan upon a lump of butter, with
a few very young onions, chopped very small,
added to it ; let it dry, then dredge it with half a
table-spoonM of flour, and add some good gravy,
salt, pepper, a little nutmeg, and two lumps of sugar ;
let it stew gently for a quarter of an hour; then
serve it up with sippets of fried bread, or under
sweet-breads, mutton cutlets, or any dressed meat
that you like.
No. 180.— STEWED SPINACH.
Having carefully picked and washed the spinach
four or five times in plenty of water, put it into a
very large saucepan of boiling water (so that it may
have ample room), with some salt, pressing down the
leaves that rise above the water. When the spinach
is about half done, take it off the fire, strain it, and
prepare some more boiling water and salt, in which it
must be again boUed till sufficiently done ; the moment
it is so, throw it into a colander, and keep pouring
cold water over it for some time ; then make it into
balls, and with your hands press out every drop of
water it contains; next chop it very fine till it
becomes almost a paste, and then put a lump of
DRESSED VEGETABLES. 109
1>utter into a stewpan and place the spinach upon
the butter, let it dryi gently over the fire, and when
the moisture is dried up, dredge it with a little flour,
then add a small quantity of good gravy with salt,
pepper, a little nutmeg, and a small lump of sugar ;
let it boil up, and serve with neatly cut pieces of
fried bread round it in the dish.
No. 181,— SPINACH WITH CREAM.
Proceed as in the previous receipt, and just before
you put the spinach in the stewpan with the butter^
boil some good cream; when you have added the
flour to the spinach, with a little salt, put in the
cream, a little sugar, and nutmeg; let it simmer for
ten minutes, then send it to table with sippets of
fried bread round it, and a very slight sift of pow-
dered sugar over the spinach. Serve as a* third-
No. 182.— STEWED PBAa
Shell a peck of young peas, and put them into a
large quantity of cold water, handle them well in the
water with b quarter of a pound of fresh butter,
which will make the peas stick together, then drain
them in a colander. Put half a pound of bacon or
ham, cut in small pieces an inch long and half an inch
wide, in the bottom of a stewpan, place upon it the
peas from the colander, upon them put half a dozen
110 DEESSED VEGETABLES.
young onions, a cabbage-lettnce cut in very small
pieces, and a bunch of parsley, which must be taken
out before the peas are dished up : the ham or bacon
will salt the whole sufficiently. Place tbe stewpan
oyer a slow fire, cover it close, au^^fet its contents
stew gently : should the water in the lettuce and the
peas not be sufficient, half a wine-glassful may after-
wards be added ; but when the peas are young they
generally yield a great deal of water, so that if the
stewing is not carried on too rapidly, any addition
of water is seldom needed. When on taking off tJie
lid of the stewpan you find that the lettuce has
sunk, and is affected by the steam, let the whole be
turned, not by a spoon, but by tossing the stewpan :
a little pepper, and two large lumps of sugar soaked
with water may then be thrown in, and as soon afl
the peas are nearly ready, add some fresh cream and
a lump of butter rolled in flour ; when the onions
are thoroughly done, the peas will be found also
sufficiently dressed if they are young.
No. 183.— STEWED PEAS WITHOUT HAM OR BACON.
Handle the peas with butter in water, as before
directed, and drain them in a colander ; then put
them into a stewpan with a bundle of parsley and
green onions, and some pepper and salt ; if necessary
add half a wine-glassful of water ; let them sweat
over a slow fire imtil the peas are done, and add to
BEESSED VEGETABLES. Ill
tbem two large lumps of sugar soaked in water.
When done, take them off the fire, and as soon as
they are sufficiently off the boil, stir in the yolk of
an eggy previously beaten up with a table-spoonful of
cold water, and serre.
No. 184.-^TEWED RED CABBAGE.
Slice a middlingnsized red cabbage, cut it, and put
it into a stewpan with an onion sliced, pepper, salt,
and half a pint of gravy ; let it stew two hours, then
put in a bit of butter mixed with a little flour, shake
all well together, let it boil, and serve it quite hot.
No. 185.-.BROCCOLI SPROUTS A L'lTALIENNE.
Having boiled the sprouts in salt and water, let
them cool, and when cold, dredge them with flour ;
fry them rather brown in butter, sprinkle a little
salt over them, and serve.
No. 186.— CAULIFLOWER WITH PARMESAN CHEESE.
Having boiled a fine cauliflower, prepare a sauce
in the following manner : — ^into a quarter of a pound
of butter rub a table-spoonful of flour, then put it
into a stewpau, and as the butter melts, add by
degrees half a pint of water, or a little more if you
require more sauce ; stir the whole till it boils, and
after it has boiled a couple of minutes, take it from
the fire, and when entirely off the boil, add the yolk
112 DEES8ED VEGETABLES.
of an egg beaten up with a little lemon-joice and a
dessert-spoonfiil of soft water; shake the steivpan
till the whole is well mixed and the sauce set. Now
powder the cauliflower rather thickly with rasped
cheese, then pour the sauce over it, and when the
sauce is firmly set upon it, cover the surface ijrith
more rasped cheese, and then bread crumbs, and
brown it with a salamander. Serve very hot, as a
No. 18Y.— MASHED PARSNIPS.
Cut up the parsnips if very large, boil them, mash
them, and press them through a coarse sieve ; then
put them into a stewpan with a little cream, pepper,
and salt ; stir them over the fire till quite hot, and
then serve. If you have no cream, use instead a
little milk, and a small piece of butter with a slight
dredge of flour.
No. 188.— MASHED VEGETABLE-MARROW.
When vegetable-marrows are getting rather old,
and too large to serve plain boiled with white sauce,
they are very good boiled and then mashed, drain-
ing them very thoroughly from the water which
runs from them in mashing; put this mashed vege-
table-marrow into a stewpan with a bit of butter,
pepper, and salt, stir it over the fire till quite hot,
and then serve it upon a rather thick slice of toast.
BBESSED VEOETABLES. 118
which yon have just dipped into boiliDg water and
then slightly battered and sprinkled with salt.
No. 189.— CARROTS WITH PARSLEY.
Boil the carrots, and cut them in slices rather
thicker than a penny piece ; if they are very large,
halve them or quarter them down the length, accord-
ing to size, before slicing them. Take some sprigs
of parsley, parboil them, and chop them small ; then
pnt the sliced carrots into a stewpan with the chop-
ped parsley, a good bit of butter^ a piece of glaze if
yoa have it, and some pepper and salt ; toss them
over the fire till hot, and serve.
No. 190.— SALSDT OR SCORZONERA IN BROWN
Wash the roots, and scrape the skin gently off
them ; cut them into lengths of three or four inches,
put them into boiling water with a little salt, a small
bit of butter, and the juice of a lemon ; boil them for
an hour, then drain, and serve with a rich brown
sauce over them ; or, for a change, you may send
them up with white sauce instead of the brown.
No. 191.— SALSIFY OR SCORZONERA IN BATTER,
Proceed as in the previous receipt, and when yon
have well drained them, dredge them slightly with
flour to dry them; then dip each piece into a light
114 DBESSED VEGETABLES.
batter, fry tbem a nice light brown, drain well from
the fat, dish them on a napkin, and serve imme-
No. 192.— HOW TO BOIL OLD POTATOES.
Late in the season, when the potatoes are not very
good, they should be pared and put to soak in cold
water from foar to six hours, then dropped into
hoUing water (an essential point), and a little salt
added to the water; take them from the fire the
moment they are done, pour off all the water, and
let them stand uncovered in the saucepan over the
fire, till the water from the surface has all passed
off in steam, and then the potatoes are ready, and
should be sent to table immediately.
No. 193.— NEW POTATOES AU BEURRB.
Choose the potatoes as nearly of the same size as
possible, wash them, and rub off the outer skin, then
wipe them dry. Put a quarter of a pound of fresh
butter into a stewpan, set it on the fire, and when it
boils throw in the potatoes; let them boil in the
butter tiU they are done, taking care to toss them
every now and then, so that they may all go succes-
sively into the boiling butter ; they must be care-
ftilly watched, because if too much done they shrivel
up and become waxy: when the fork shows that
they are done, they must be taken out before they
DRESSED VEGETABLES. 115
lose their crispness, put into a dish, and some salt
sprinkled over them. As soon as they are taken out
of the boiling batter, throw in a handfnl of parsley,
and after it has had a boil or two, lay it round the
potatoes in the dish as a garnish. They must be
served immediately, » they are epofled by getting
cold. The butter in which the potatoes were boiled
may be poured into a jar, and serve again for the
No. 194.— POTATOES 1 LA MAITRB D'HOTBL.
Boil potatoes, and let them become cold, then cut
them into rat];ier thick slices, put a lump of butter in
a stewpan, and add a little flonr dredged on it, about
a tea-spoonftil for a middling-sized dish ; when the
flour has boiled a little while in the butter, add by
degrees a tea-cupful of broth or water, and when
this has boiled up, put in the potatoes with chopped
parsley, pepper, and salt ; let- the potatoes stew for a
few minutes, then take them from the fire, and when
quite off the boil, add the yolk of an egg beaten up
with a little lemon-juice and a table-spoonful of cold
water. As soon as the sauce has set the potatoes
may be served.
No. 195.— POTATOES k LA CBBMB.
Put a piece of butter roUed in flour in a stewpan,
with some salt, coarse pepper, and a little grated
116 DKBSSED YEaETABLES.
nutmeg; mix them well together, adding a large
wine-glassfal of cream, then place the sance on the
fire, and stir it round till it boils. Have ready some
boiled potatoes cat in slices, put them into the sauce,
and after warming them up, serve quite hot. "Fon
may add to the sauce, if you like it, some green
onions and a little chopped parsley.
No. 196.— POTATO CHIPS.
Wash and pare off the skins of two or three or
more large potatoes, and when you have done this,
go on paring them, cutting them as thin and as
evenly as possible in ribbons nearly sff. inch wide ;
throw these into boiling fat, let them take a nice
light color, drain them well before the fire, and
serve immediately (or they lose their crispness), piled
high on a napkin. They may be sent in with game
in the third course.
No. 197.— POTATOES A LA RUSSK
Cut up the potatoes in small pieces, and fry them
in olive-oil with some mushrooms minced smalL
No. 198.— BEET-ROOT SALAD.
Boil one or two large onions till soft and perfectly
mild; when cold, pulp them through a sieve, and
mix the onion with sliced beet-root and celery, adding
salt, pepper, oil, and vinegar — ^the oil being in the
DRESSED VEGETABLES. 117
proportion of three table-spooDfuls to one of vine-
gar, unless the vinegar should be very weak, when
you must add more. The onion and beet-root are
very good without celery : the beet-root should be
baked in the oven, which process retains more
flavor in it than boiling.
No. 199.— TOMATO SAL AT).
Cut some tomatoes which are ripe without being
too soft in slices the thickness of a penny piece ;
sprinkle over them a small quantity of very finely
chopped chives or green onions^ add salt, pepper,
on, and vinegar, and serve with any roast meats.
No. 200.— HARICOT BEAN SALAD.
Boil some small white haricot beans in water till
quite tender, drain them well, and let them get
quite cold. Chop up some tarragon, chervil, parsley,
and a little shallot together, all as small as possible.
Put the cold haricot beans in a dish, sprinkle the
chopped herbs over them, add salt, pepper oil, and
vinegar, mix all well together, and serve.
No. 201.— CAULIFLOWER SALAD.
Boil a cauliflower till about two-thirds done 4 let it
get cold, then break it in branches, lay them neatly
in a dish, adding salt, pepper, oil, and vinegar, and
118 DBESSED VEGETABLES.
No. 202^POTATO SALAD.
Cold boiled potatoes make a veiy good salad, cnt-
ting them in slices a quarter of an inch thick, or
rather less ; lay them in a dish, sprinkle over them a
little finely chopped parsley and chervil, adding salt,
pepper, oil, and either plain or tarragon vinegar.
For all these salads, the proportions of oil and vine-
gar are the same as those given for beet-root salad.
SAVORY behoy:es. 119
No. 203.— SCOTCH WOOPCOCK.
Take two slices of toasted bread, rather thick, and
butter them on both sides ; then wash and scrape
four or five fresh anchovies, and chop them fine and
put them between the toast, and with a sharp knife
cut through the two slices, dividing them into four
or six pieces, according to the size of the slice ; then
take the yolks of two eggs, well beaten, and a quar-
ter of a pint of cream, which set over the fire to
thicken, but not boil, or it will curdle ; pour this
custard over the toast, and send to table as hot as
No. 204.— FONDUE.
Take two ounces of butter, two ounces of flour,
six ounces of Parmesan cheese grated, five eggs, and
nearly a pint of milk, and flavor with pepper, salt,
and a very little mustard. Mix the flour smoothly
with a little cold milk, and then add the boiling milk
to it gradually, stirring all the time ; next put in the
butter, cheese, pepper, salt, and mustard, and set
120 SAVOBY BEHOVES.
the mixture aside to cool ; when cold, beat the yolks
of the eggs and stir in, and lastly whip the whites to
a stiff froth and whisk into the other ingredients ;
poor into year mould, and bake in a quick oven
from half to three quarters of an hour ; as soon as
it is quite risen in the oven, and looks set, it is done
sufficiently, and must be served immediately or it
No. 205.— CHEESE BALLa
Take four eggs and the weight of them in bread
crumbs, butter, and cheese ; beat them togetiier in
a mortar, leaving out the whites of two eggs, season
with cayenne and salt, make them up into little
round balls, egg and bread-crumb them, and fry
them in lard. They must be put into the fet before
it boils, or they will be too brown ; serve piled high
in the dish on a napkin.
No. 206.— GERMAN CHEESE
Take one ounce of cheese pounded and one ounce
of flour, mix well, adding a little cream or milk to it,
and season with cayenne and a very little garlic or
shallot ; roll the paste thin, cut it in strips, bake in a
very quick oven, and serve immediately.
SAVORY REMOVES. 121
No. 20t.--OHEESB OMELET.
Take two ounces of grated cheese, one egg^ three
table-spoonfuls of cream, and beat them well together ;
butter your omelet mould or a deep plate, and bake
in a quick oven, and serve immediately.
No. 208.— FRENCH STEWED CHEESE.
Grate three ounces of cheese and put into a basin,
mix with it a small tea-cupful of cream and an egg
well beaten and strained ; put into a small stewpan
an ounce of butter, let it melt, then stir in the other
ingredients with a little pepper and salt, and keep it
on the fire, stirring it all the time till the whole is
well mixed, and then serve quite hot on a buttered
No. 209.— BUTTERED EGGS.
Gut a slice of bread about half an inch thick, toast
and butter it on both sides, cut off the crust and then
cut it into four, and put it into a small dish to keep
hot before the fire ; melt a piece of butter in a stew-
pan over the fire, and drop in three fresh eggs, yolks
and whites, a little salt, and a table-spoonful of
cream or good milk ; stir it quickly on the fire till it
begins to thicken, then take it off and stir and pound
it quite smooth, then set it on again and make it very
hot (it ought now to be thick) ; take up your toast
122 SAVOBr BEMOVES.
from the fire, and with a spoon heap the egg on the
toast as lightly and as high as possible; garnish, if
yoa please, with fillets of anchovies well washed and
scraped, and serve very hot.
No. 210.— HAM OR TONGUE TOAST.
Cut a slice of bread rather thick, toast it and
batter it well on both sides. Take a small quantity
of the remains of either ham or tongue and grate it •
have ready, chopped fine, two hard-boiled eggs, pat
both meat and eggs into a stewpan with a little
batter, salt, and cayenne, and make it quite hot, then
spread thickly on the battered toast, and serve im-
No. 211.— MACARONL
Boil a full quarter of a pound of macaroni in
water till tender, for twenty minutes. Thicken half
a pint of milk with a little flour and a piece of butter
the size of a walnut, two table-spoonfuls of cream, a
very small tea-spoonful of mustard, white pepper, salt
and cayenne to taste, and a quarter of a pound of
Parmesan cheese grated very fine ; stir all together,
and boil for ten minutes ; pour it over the macaroni,
which must be drained from the water, and boil the
whole five minutes, and serve.
SAVORY REMOVES. 123
No. 212.— MACARONI 1 L'lTALIBNNE.
Boil some macaroni tender in broth, strain it, and
then put it into a dry saucepan with a piece of fresh
butter (in the proportion of four ounces of butter to
one pound of macaroni), stir it, but do not put it on
the fire, as the butter will melt of itself in the hot
macaroni. Have ready some rich gravy made with
veal and flavored with onion and other savory herbs ;
keep the macaroni quite hot, pour the gravy on it
just before it is served, and when in the dish grate
Parmesan cheese over the whole, and salamander or
not as you please.
No. 213.— MACARONI WITH TOMATO SAUCE.
Boil six ounces of macaroni in water till tender,
then strain it, and put it into a dry stewpan with two
ounces of butter and four ounces of Parmesan cheese
grated fine, and keep this hot by the fire, mixing all
well together. Make a sauce of half a pint of good-
flavored stock, thicken it with a little arrow-root, and
flavor it very strongly with tomato sauce ; heap up
the macaroni in a dish, pour the sauce over it, and
serve very hot.
No. 214.— LOBSTER SALAD.
Prepare a border of hard-boiled eggs round the
dish as directed in No. 86, and place inside it a
124 8AVOBY BEHOVES.
layer of fresh and rather finely shred salad. Pick
the meat from a large hen lobster, and cut it into
rather smaU pieces; then pound smooth the hard-
boiled yolks of two eggs and a small piece of shallot,
and mix with the yolk of a raw egg ; stir in, a few
drops at a time, six table-spoonfnls of salad oil and
two of tarragon vinegar, salt and pepper to taste^
with a pinch of pounded sugar, the soft inside of the
lobster and the coral dried and pounded; mix all
these thoroughly into a thick creamy sauce, and pass
it through a sieve that it may be quite smooth. Put
the pieces of lobster on the salad, keeping it even,
but higher in the middle than at the edges, pour the
sauce over (taking care that it does not run over the
border of eggs), and garnish the centre in a pattern
with fiUets of anchovies weU washed and scraped,
olives, and capers.
No. 215.— BREAD SAUOB.
SucB some white bread very thin, and without
cmst-, boil it in milk with a sliced onion and some
whole white pepper; rub through a coarse sieve,
return it to the stewpan, put in a small piece of
butter, salt to taste, and a little cream if jou have
it, to make it of a proper thickness ; warm sufficient-
ly, and serve.
No. 216.— HORSE-RADISH SAUCE.
Take a tea-spoonful of mustard, and also of vinegar,
three table-spoonfuls of thick cream, a very small
quantity of shallot, a little salt, and grate as much
horse-radish into it as will make it as thick as onion
No. 21'7.— OYSTER SAUOB.
Boil the oysters in their own liquor till they are
quite tender, and then beard them ; mix in a plate
some butter with flour, and put into the liquor
strained ; when it is hot, stir the oysters into it, and
add melted butter and a little cayenne pepper ; give
one boil, and the last thing add a squeeze of lemon,
No. 218.— LOBSTER SAUCE.
Pick a lobster well, and cut the meat into small
pieces ; beat the spawn with a little cold butter in a
marble mortar, mix with the pieces of lobster, and
stir them into melted butter over the fire, and give
the sauce one boil. A little cream is an improve-
ment, and the sauce should be made the last thing
before sending to table, as it is apt to separate.
No. 219.— DUTCH SAUCE.
Take three table-spoonfuls of vinegar, three table-
spoonMs of water, one or two onions, a little mace,
and a small quantity of anchovy sauce; simmer all
over the fire till much reduced, and then add half a
tea-cupful of good cream and the yolks of two eggs.
This is a very good sauce for boiled fish.
No. 220.— CREAM SAUCE.
Take two ounces of butter, the yolks of two eggs,
a little lemon-juice, pepper, and salt, and melt over
the fire in a small stewpan ; have ready half a pint of
melted butter, stir it in, and serve the sauce with any
No. 221.— WHITE SAUCE.
Take half a pint of cream or good milk, a quarter
of a pint of light-colored stock, flavor with mace or
mushroom, a little salt, and thicken sufficiently over
the fire with a little flour and butter, and give it a
No. 222.— BROWN ONION SAUCE.
Slice some onions, and brown them in a stewpan
in a little butter, then add a little good gravy or
stock, and stew them till tender. This is an excel-
lent saxLce with rump steak.
No. 223.— RAVENSWORTH PUDDIXa.
Bake three large apples, and then pulp them ; take
one pmt of cream, two haodfuls of fine bread cmmbs,
half a pound of pounded loaf sugar, the grated rind
of two lemons, and six eggs, using only the 74Uks>
of four; mix all well together, beating the eggs
thoroughly, the yolks first, and then the whites.
Well butter a pudding mould, throw in a handfiil of
fine bread crumbs, toss them round so that they may
stick to the butter all round the mould, and shake
out any that are loose, then pour in the above mix-
ture, and bake an hour and a half. Serve, imme-
diately it is ready, with sweet sauce.
No. 224.— ST. LEONARDOS CUSTARD PUDDING.
Put one table-spoonful of flour into a st^wpan with
two ounces of butter, and stir over a gentle fire till
quite smooth, adding by degrees half a pint of milk
and two ounces of sugar rubbed on lemon ; stir all
together over the fire till it becomes thick, but do
not let it boil ; turn into a basin, and when nearly
cold, add the yolks of three eggs. Line your dish
with poff paste, then spread a layer of any kind of
jam on the paste at the bottom of the dish, pour the
castard on the jam, and bake one hour. Whip the
■vrhites of the three eggs quite stiff, with two table-
spoonfuls of powdered sugar, and put on the top ten
minutes before you send to table; the pudding
should be returned to the oven after the whipped
eggs are placed on the top, just to set them, and give
the top a slight brown color.
No. 225.— HANOVER PUDDING.
Orate finely the crumb of a roll, and mince as fine
as possible the rind of a lemon, add a quarter of a
pound of fine sugar and of fresh butter, the juice of
half a lemon, and the yolks of four eggs well beaten,
and the whites of two. Set the whole on the fire in
a stewpan, and stir till sufficiently thick ; then line a
flattish dish with puff paste at the bottom and edges^
pour in the mixture, and bake it in a moderate oven
for half an hour.
No. 226.— AMBER PUDDING.
Mix together half a pound of finely chopped suet,
half a pound of bread crumbs, half a pound of sugar,
a little candied peel, spice, and lemon-peel, four eggs,
and a pot of orange marmalade or apricot jam ; boil
in a mould for three hours. For the sauce, take a
quarter of a pound of butter, two ounces of sifted
sugar, twelve bitter almonds pounded, and a wine-
glass of brandy ; beat all up to a stiff cream near the
fire, and put round the padding in the dish when
served, but not a minute before, or the heat of the
pudding will oil the butter.
No. 227.— ROYAL PUDDING.
Butter a plain, tinned mould, and pour in the cen-
tre of it one table-spoonful of white sugar melted
like hard-bake, and let it set. Then boil a pint of
cream with a piece of vanille, and sugar to taste,
and when cool strain the cream to the yolks of eight
eggs well beaten : mix thoroughly, and pour into the
mould upon the hardened sugar, and set it in a stew-
pan of boiling water to boil gently for half an hour.
When cold, turn it out of the mould, and it will be
found that the melted sugar will have colored the
outside of the pudding, and also formed a liquid
brown sauce for it.
No. 228.— CANADIAN PUDDING.
Take three table-spooniuls of Indian meal to one
pint of milk, and let it simmer for three hours, stir-
ring frequently ; turn it into a basin and let it stand
till nearly cold, when add three well-beaten eggs
and a little sugar, and stir all well together. Butter
and garnish a plain mould with sultanas, or dried
cherries, candied peels, etc., fill it with the Indian
meal, and let it steam for an hour and a half. For
the sauce, take a quarter of a pound of butter beaten
to cream, three ounces of finely sifted sugar, one
table-spoonful of powdered cinnamon, and a wine-
glassful of brandy ; beat all well together, and serve
in a sauce tureen immediately it is mixed, or it will
become stiff. Should any be left to use the second
day, it must be beaten up to a cream again.
No. 229.— MADEIRA PUDDING.
Take six ounces of butter beaten to a cream, six
ounces of pounded lamp sugar, six ounces of flour
(or three ounces of flour and three of ground rice),
six ounces weight of eggs in the shell — ^the yolks and
whites to be beaten separately and then together —
a small wine-glassful of brandy, and a little grated
marmalade, or any thing else you please to flavor it ;
beat all well together^ put it into a buttered mould,
boil two hours, and serve with wine sauce.
No. 230.— TREACLE PUDDING.
Take a quarter of a pound of very finely chopped
suet, six ounces of dark treacle, a quarter of a pound
of flour, two ounces of fije bread crumbs, one table-
spoonful of moist sugar, one egg^ and three table-
spoonfuls of milk ; beat the egg well, then mix it
with the milk, and afterwards with the other ingre-
dients, and put into albnttered mould and boil three
hours. To be served with sweet sauce.
No. 231.— POTATO PUDDING.
Take one pound of potatoes, boiled, and beaten
with a fork, a quarter of a pound of suet^ chopped very
fine, a quarter of a pound of moist sugar, the juice
and rind of a lemon grated, and one egg well beaten ;
mix thoroughly, and bake half an hour in an oven,
not too quick. Serve with sweet sauce.
No. 232.— BOILED BREAD PUDDING.
Cut some white bread into thin slices, and put a
layer of bread and a layer of preserve alternately
in a buttered mould till it is nearly full ; pour over
all a pint of warm milk in which four well beaten
eggs have been thoroughly mixed, and boil twenty
minutes. Serve with wine sauce.
No. 233.— A TWENTY MINUTES' PUDDING.
Boil one pint of new milk twenty minutes, with
sugar to taste, and any flavoring you like; beat
four eggs well, and mix with the milk when nearly
cold. Boil all in a buttered mould for twenty min-
utes, iind then let it stand twenty minutes, after
being taken up, in the mould on the hob or oven
before sending to table. For the sauce, boil the
thinly cut peel of a lemon in a little water till the
flavor is extracted, rub some lumps of sugar on the
lemon, to take off all the zest, and add to the water
in which you have boiled the lemon-peel, and make
a thin syrup ; add the juice of the lemon, pour round
the pudding, and serve.
No. 234.— BAKEWELL PUDDINO.
/Take a quarter of a pound of clarified butter, a
quarter of a pound of powdered sugar, five yolks
and one white of egg, and mix all well together, then
add some almond flavoring to your taste. Line a
dish or several small patty-pans ^th puff paste, put
a layer of raspberry or strawberry preserve on it,
then put in the mixture ; it requires to be well soaked
in the oven before taking it out, but is generally
eaten between hot and cold. Grate sugar on the top
before sending to table.
• No. 235.— SCARBOROUGH PUDDING.
If the apples are large sized, take one e^^^ to an
apple. Scald and pulp the apples, then slice in half
an ounce of butter, add the eggs well beaten, a little
cream, candied lemon-peel, and sugar, and two table-
spoonfuls of brandy. Bake in a thin paste in a mod-
No. 236.— DEVON PUDDING.
Thicken a pint of new milk with a large table-
spoonful of arrow-root ; beat four ounces of butter
to a cream, and add four ounces of sifted sugar, four
eggs, a spoonful of marmalade, and a little grated
nutmeg ; beat all together, the same as for a pound
cake, and when quite light, put in a sponge cake
crumbled, and mix with the milk and arrow-root,
and when nearly cold bake in a dish lined with thin
No. 237.— A COLD CABINET PUDDING.
Have ready some blanc-mange, and before it is
stiff put a little of it into a mould, and let it run all
over it to stick to it ; then ornament the mould with
dried cherries and sufficient of the blanc-mange to
make them firm, then fill up the mould with pieces
of preserved apricots, a few ratifias soaked in brandy,
or wine and brandy, a little citron, cut very thin, and
sponge biscuits crumbled — ^but do not wet them too
much with the brandy — and so on with cherries, or
any other firm sweets, cakes, etc., till your mould is
full ; then fill up with the cold liquid blanc-mange,
so as to cover all over, and let it stand all night in
a cold place to set well. The cherries must be ar-
ranged to look well when turned out, but you need
be careful about nothing else of the sweets, etc.
No. 238.— -THE BERKELEY PUDDINa.
Take one pound of suet, chopped very fine, four
ounces of flour, half an ounce of fine bread crumbs,
three whole eggs, half a small tea-spoonful of pounded
mace, the same of cinnamon, a little grated nutmeg,
a little grated lemon-peel, and half a pint of milk ;
mix all together, put into a plain mould, and boil
nine hours. For the sauce, make a custard with the
yolks of two eggs, white sugar to taste, and a wine-
glassful of rum.
No. 239— YORKSHIRE PUDDING.
Take two heaped-up spoonfuls of flour, and mix
very smoothly with a pint of milk and a little salt;
have rfiady, in your pudding-dish, dripping spread a
quarter of an inch in thickness, and allowed to get
cold ; then beat up well two eggs, and mix with the
milk and flour, pour it immediately on to the drip-
ping, and put the pudding-dish into the oven for half
an hour, then put it under the meat for ten minutes,
then again into the oven for ten minutes, and serve
No. 240.— PRINCESS AMELIA'S PUDDINGS.
Take ^ve large apples and prepare them as for
sauce, and add, while hot, two ounces of butter, and
when cold, two eggs thoroughly beaten, some bread
crambs, a little cream, nutmeg, and sugar to taste;
mix all together, and bake in little cups ; turn them
out-, sift sugar over them, and serve.
No. 241.— nONITON SPONGE PUDDING.
Take three eggs, their weight in the shell in flour,
butter, and sugar, and grate the rind of a lemon very
fine ; beat the butter to a cream, and the eggs, yolks
and whites separately, and then together ; add the
butter, and keep on beating; then mix in the sugar,
and lastly the flour ; then beat the whole till quite
light. Put into a mould, and boil an hour and a
half. Serve with any fruit sauce, or with lemon
sauce, as given in No. 233.
No. 242.— KHALI KHAN'S PUDDING.
Boil one ounce of rice in new milk till it will beat
to a pulp ; pare, core, and scald six apples, and beat
them also with the rice, an ounce of finely sifted
sugar, a salt*spoonful of grated lemon-peel, and a
little lemon-juice; then beat the white of four eggs
till they make a stifi* froth, add the other ingredients,
whisking them well together, so as to be very light.
Dip a basin mould in boiling water, and while the
mould is quite hot, pour in this souffle, and place
the mould in a stewpan of boiling water on the oven
or hot plate, till the white of the egg is set and quite
firm. Make a custard with the yolks of the four
eggs, flavor it well, and pour it hot round the pud-
ding in the dish, and serve. You must be careful
not to break the pudding in turning it out of the
No. 243.— EXHIBITION PUDDING.
Take half a pound of suet, chop very fine, a quar-
ter of a pound of raisins, stoned, two table-spoonfuls
of flour, two table-spoonfuls of sugar, the peel of a
whole lemon grated, a little nutmeg, and three eggs ;
mix all together, put into a mould and boil for four
hours. Serve wtih wine sauce.
No. 244.— SIR WATKIN WINN'S PUDDING.
Take half a pound of suet, half a pound of loaf
sugar, three ounces of orange marmalade, and half a
pound of bread crumbs, and mii* all together with
three eggs and some wine or brandy. Butter and
ornament a mould with raisins, put in the ingredients,
and boil for two hours and a quarter. Serve with
lemon or wine sauce.
No. 245.— FRENCH RICE PUDDING.
Weigh a quarter of a pound of rice and put it into
a pint of milk, let it simmer till soft and all the milk
is soaked up ; when n9arly cold, add one ounce of
butter, the yolks and whites of three eggs, a little
loaf sugar, and the rind of a lemon grated, and mix
all well together. Butter a plain mould, and grate
crust of bread thickly over the butter, then put in the
rice, bake one hour, turn it out of the mould, and
No. 246.— WOLLATQN PUDDING.
Boil a pint of new milk, and pour it upon two
table-spoonfuls of flour ; let it stand till cold, thea
add two eggs weU beaten, sweeten with two table-
spoonfuls of treacle, and bake. Serve immediately
it comes from the oven.
No. 247.— SOUFFLE PUDDING.
Take one ounce of Jautter, mix: with a good table-
spoonful of flour, and let it boil five minutes ; have
ready three-quarters of a pint of boiling milk, flavored
with the rind of a lenion and a little cinnamon ; mix
all together and boil ten minutes, then break in one
whole egg, and the yolks of three, separately, mix
well together, then whip the three whites of the eggs
to a strong froth, and stir in gently, adding a few
drops of vanille, or any essence you like, to flavor it.
Well butter your mould, strew it with brown bread
crumbs, pour in the mixture, and steam it half an
hour. Serve immediately with a sweet sauce made
with arrow-root and milk flavored.
No. 248.— STRAWBERRY SOUFPL^.
Take a large table-spoonful of flour and a quarter
of a pound of butter, and simmer them over a slow
fire ; mix together half a pint of milk and a pot of
strawberry jam, and let them boil ; then rub them
through a sieve, and add them to the flour and but-
ter, with a little sugar to sweeten if needed ; put in
the yolks of five eggs, beat up the whites of the eggs
to snow, and stir them gently into the other ingre-
dients; put into a plain mould, and boil an hour.
Servo it with wine sauce in which you have put a
little of the strawberry jam rubbed through a sieve.
Raspberry jam may also be used for this 8ouffl6 in-
stead ef strawberry.
No. 249.— ORANGE PUDDING.
Line a pudding-dish with a flour and water paste,
ornamenting the edge also. Take one tea-cupful of
bread crumbs, six oranges — the peel of them to be
pared very thin, boiled, |)ounded,* and then rubbed
through a sieve, and the juice of the six oranges to
be added to the bread crumbs, — six ounces of finely
pounded sugar, and the yolks of four eggs ; the
whites to be beaten to a stiff froth, and mixed with
the rest of the ingredients the last thing before
putting in the oven. Bake three-quarters of an
hour in a moderate oven.
No. 250.— LEMON PUDDINa.
Take the jaice of three lemons and the peel of one
rubbed off with sugar, six ouuces of loaf sugar
pounded, and a good-sized tea-cupful of bread
crumbs ; while these ingredients are soaking to-
gether, beat up four eggs, leaving out two whites ;
melt one ounce of butter, and mix all well together.
Line a dish with flour and water paste, ornamenting
the edge ; pour in the mixture, and bake three-quar-
ters of an hour in a quick oven.
No. 251.— CHRISTMAS PUDDING.
Take one pound and a half of raisins, stoned, one
pound and a half of currants, well washed and dried,
one pound and a half of very finely chopped suet,
a quarter of a pound of sugar, two ounces of citron,
four large wooden spoonfuls of dried flour, four or
five eggs, half a pint of milk, spice to your taste,
and a glass of brandy ; mix all together, and boil
eight hours in a mould or basin, and serve with
No. 252.— RICH PLUM PUDDING.
Take one pound of jar raisins, one pound of cur-
rants, one pound of suet, chopped very fine, two
ounces of almonds, blanched and pounded, and mixed
in one pound of dried and sifted flour, one pound of
^ated bread crumbs, two ounces of citron, two
ounces of orange-peel, two ounces of lemon-peel,
half a nutmeg, a blade or two of mace pounded, a
quarter of a pound of loaf sugar, and a pinch of
salt ; moisten the whole with ten beaten eggs, half a
pint of cream, two glasses of wine, and a gill of
brandy. Mix well together, put into a mould, and
boil five hours ; serve with sweet sauce. This quan-
tity makes a large pudding.
No. 253.-.BAKED COLLEGE PUDDINGS.
Take half a pound of grated bread, three ounces
of well washed currants, one ounce of candied peels,
half an ounce of citron, two ounces of moist sugar,
half a nutmeg, three eggs^ and the third part of a
pint of milk ; boil the milk and pour on the bread
crumbs, put in an ounce of butter, and then mix in
the other ingredients. This quantity will fill six
cups ; bake in a moderate oven, turn the puddings
out of the cups, sift pounded sugar over the tops,
pour wine sauce round them, and serve.
No. 264.— LEMON PUDDINGS.
Take a quarter of a pound of suet, chopped as
fine as possible, half a pound of grated bread, a
quarter of a pound of moist sugar, the juice and
finely grated rind of one lemon, and one egg ; mix
all weU together, fill four cups, and boil half an hour ;
Bifb ponnded sugar over tbem, and serve with lemon
No. 255.— BOILED RICE PUDDINGS.
Boil a quarter of a pound of ground rice in a pint
of milk and a little cream, and when almost cold add
a quarter of a pound of butter, three eggs well
beaten, loaf sugar to taste, and a few drops of
Tanille ; mix all together, pour into little cups, and
boil half an hour. Serve with sweet sauce.
No. 256.— BUCKINGHAMSHIRE PUDDING.
Take a pint of cream, the rind of a lemon, and a
bit of mace, sugar to taste, and boil together ; then
take out the lemon-peel, beat it in a mortar, pass it
through a sieve, and put it back again to the cream ;
let it stand till nearly cold, then pour it gently to
the yolks of six eggs, and when mixed well together
put it into a mould, place the mould in a saucepan
of boiling water, cover it with a lid, and set it on a
slow fire or stove to boil gently half an hour ; turn
it out of the mould while warm, and when it is cold
pour melted currant or raspberry jelly over it, and
No. 257.— PEAS PUDDING.
Put a pint of split peas into a cloth, do not tie it
up too tight, but leave room for the peas to swell;
boil Blowly till tender — ^if good peas, they will be
boiled enough in three hours ; take them up and rub
through a hair sieve, beat the pulp in a basin with an
eggy an ounce of butter or a little cream, pepper,
and salt, and when the whole is well mixed, tie it up
in the cloth again, and boil half an hour longer.
No. 258.— CASTLE PUDDINGS.
Take two eggs in the shells, and the weight of
them in sugar, and also in flour, and three ounces of
butter ; put the butter into a basin and set it before
the fire till half melted, then beat it to a cream,
beat the eggs ten minutes, mix them gently with the
butter, then with the sugar, then with the flour;
add a pinch of pounded cinnamon and a table-spoon-
ful of orange-flower water, and mix thoroughly.
Pour the mixture into six small buttered cups, bake
them, and then turn them out of the cups, and serve
with sweet sauce.
No. 259.— APRICOT PUDDING.
Stew six large apricots with some sugar till quite
tender, break them up, and when cold add the yolks
of six eggs and the whites of two well beaten ; mix
well together with a pint of good cream, and also
more pounded sugar if required. Line your dish
with pufif paste, and pour in the ingredients ; bake
half an hoar in a moderate oven, strew sifted sngar
over it, and serve.
Na 260.— CITRON PUDDINa.
Line your dish with puff paste ; slice thin, orange
lemon, and citron peels, of each one ounce, six eggs
(leaving out four whites) well beaten, a quarter of a
pound of loaf sugar, and a quarter of a pound of
batter melted; whisk all well together, and poor
into the dish ; bake one hour, and serve.
No. 261.— VICTORIA PUDDING.
Take of grated bread, mashed potatoes, grated
carrots, finely chopped suet, sugar, and currants,
each half a pouud, four eggs well beaten, a little
salt, grated nutmeg, and lemon-peel, with a very
little cinnamon ; mix all well together, put into a
mould, and boil four hours. Serve with sweet sauce.
No. 262.— BAKED LEMON PUDDING.
Take four eggs, a quarter of a pound of fresh
butter, a gill of cream, the juice of a lemon, and
flavor with the peel rubbed on lumps of sugar;
sweeten to taste, warm the butter in the cream over
the fire, and beat all well together ; pour into a dish,
and bake ; when done, cover the top with white of
egg whipped to a snow-froth piled up, sift over it
very finely pounded and sifted sugar; put it back
into the oven for a few minutes, to color the white
of egg slightly, or you may brown it with a salar
No. 263.— GERMAN PUDDING.
Rub half a pound of sugar on the peel of two
lemons, and pound it ; beat the whites of eight eggs
to a stiff froth ; put the eight yolks, a quarter of a
pound of fresh butter, and the juice of two lemons
oyer a gentle fire, and make it into a soft custard;
stand it upon ice, or in some very cold place, and
beat it well for a quarter of an hour, then beat in
the sugar, full half an hour, and add the beaten
whites of the eggs ; have ready a plain mould well
buttered, fill it, and place it in a stewpan half full of
warm water, and put it in a moderate oven for
three-quarters of an hour, turn it out, and serve it
with wine sauce ; that is, wine made hot, and only
sweetened with sugar. This method of boiling-
baking all boiled puddings makes them very light.
No. 264.— GERMAN RICE PUDDING.
Boil half a pound of rice in a quart of milk till
soft, add to it half a pound of fresh butter, leave it
to cool, and then add the yolks of six eggs, a quarter
of a pound of sweet and one or two bitter almonds,
finely pounded, a quarter of a pound of sifted white
sugar, a little cinnamon, and grated lemon-peel, and,
last of all, the whites of the eggs beaten to a
froth ; all must be mixed together very slowly;
batter a mould well, put in the mixture, and boil it
one hour in a saucepan of water placed in the oven.
Turn it out, and serve with the following sauce :—
two glasses of sherry, two eggs, and four lumps of
sugar, to be beaten over the fire with a silver fork
till it comes to a froth, when poar it round tbe
No. 265.— GERMAN BROWN BREAD PUDDING.
Take half a pound of brown bread, which must be
dried in the oven the day before and then grated,
a quarter of a pound of sweet almonds, and one or
two bitter ones beaten to a paste, a quarter of a
pound of sifted sugar, a little cinnamon, and a little
finely grated lemon-peel, and mix the bread with a
glass of sherry ; then add the almonds, the lemon-
peel, and cinnamon, with the yolks of eight eggs ;
all this must be well stirred for a quarter of an hour,
and you must then add the whites of the eggs beaten
to a snow-froth, and mix it all thoroughly together.
Butter a shape well, fill it with the mixture, place it
in a saucepan of water, and put it into the oven for
half an hour; care must be taken that the water
does .not touch the pudding. Turn it out when
done, and serve it with the same sauce as in the
No. 266.— BADEN PUDDING.
Boil a tea-cupftd of rice in a pint of milk till it has
swelled ; when done, stir in two ounces of finely
chopped suet, a quarter of a pound of raisins, sugar
to taste, and three eggs; mix all together, put it
into a huttered mould, and boil it. Serve with
sweet sauce flavored either with vaniUe or orange-
No. 267.— GERMAN CABINET PUDDING WITH
Take half a pound of sponge oi* savoy biscuits,
place them in layers in a pudding mould, well
buttered, seven eggs beaten well in three-quarters
of a pint of milk, sugar to taste, and flavor with
lemon -peel, and pour this mixture into the mould ;
cover and boil three-quarters of an hour in boiling
water. For the sauce, take four table-spoonfuls of
preserved hips, which dissolve with some sugar in
half a pint of French or German white wine, and
pour over the pudding, and serve.
No. 268.— APPLE CHARLOTTE.
Butter a plain tin mould ; cut some slices of bread
nearly a quarter of an inch thick, and cut some of
these into diamonds the length of the top of your
mould ; cut these again across the middle to make
tbem into three-cornered pieces ; cat the rest o^ the
slices into lengths of the height of the mould and the
width of two fingers ; dip all these pieces of bread
into batter melted before the fire to oil, and arrange
them neatly into the moald, the tbree-comered pieces
at the top, each one jast overlappiDg the other, and
the same way for the lengths, standing them ap
round the sides of the mould. Take one dozen
good-sized apples, prepare them as for sauce, dr^
the water from them, and put them into a stewpan
with half a pound of pounded sugar and the rind of
a lemon chopped very fine ; boil it for half an hoar,
stirring it all the time, then pour it carefully into the
mould which you have ready lined with the bread,
and bake it for three-quarters of an hour. Turn it
out of the mould, and serve immediately.
No. 269.— FIG PUDDING.
Take half a pound of bread crumbs, half a pound
of figs, six ounces of finely chopped suet, and six
ounces of sugar, — the figs as well as the suet to be
chopped very fine — ^then add three eggs well beaten,
a little salt, nutmeg, and cinnamon, and mix all well
together ; boil it in a mould four hours, and serve
with wine sauce.
No. 270.— APPLE AND RICE SOUFFL*.
Boil some rice in milk, with a little lemon-peel
and cinnamon and sugar to taste, till the milk is
soaked up, and the rice soft. Fill a large-tubed
mould with the rice, place it in a saucepan of water,
and stand it in the oven for half an hour, during
which time prepare some apples as for sauce, sweet-
ening them sufficiently, and flavoring them with
lemon-peel. When the rice is done, turn it carefully
out of the mould upon a dish, and fill in the hollow
centre with the prepared apple ; next whip the
whites of three or four eggs to a stiff snow-froth,
pile it up high on the apples, so as to make a top
to the mould of rice, sift very finely pounded sugar
over it, brown it with a salamander slightly, and
No. 21 1.— ARROW-ROOT SOTJFFL^.
Take two ounces of arrow-root, two ounces of
butter, a pint of milk, three ounces of sugar, a pinch
of salt, and five eggs. BoU the milk with the sugar,
mix the arrow-root well with a little cold milk, and
then add the boiling milk gradually — stirring all the
time to keep it smooth — and next the butter, then
set it aside to cool ; when cold, stir in the yolks of the
eggs, well beaten, and some essence of vanille, orange-
flower water, or any liqueur to flavor the souffle,
and lastly, whip the whites of the eggs to a stiff
snow-froth, and whisk in with the other ingredients ;
fill a battered soafi6 mould or padding dish, and
pat it into a qaick oven at once ; bake from half to
three-quarters of an hour ; you will know when it is
done by its rising, and the top looking set. Serve
immediately, or it will fall and be good for nothing.
No, 212.— ALMOND SOUFFL^.
Take four ounces of blanched sweet almonds, and
pound them in a mortar with two eggs till no lump
can be felt, then put the almonds into a basin with
four ounces of finely pounded sugar and the yolks
of six eggs, and beat them well for half an hoar.
Whip the whites of the eggs to a stiff snow-froth,
and then stir them with three ounces of finely
pounded biscuit into the other ingredients, and put
into a buttered souffle mould and bake for half an
hour, and serve immediately.
No. 2t3.— KEITHOOH PANCAKES.
Take four eggs, beat them well, and to every egg
add a table-spoonful of flour ; mix and beat again,
then stir in gradually a pint of milk, and add a pinch
of salt and a little grated nutmeg. HaVe ready an
omelet pan, or small round frying-pan, with a little
bit of butter in it on the fire ; pour half a tea-cupful
of ^e batter into it^ and turn round the pan (not the
pancake) frequently over the fire for a minute or two ;
their take it off the fire, and hold it upright in front
of the bars ; the pancake will rise immediately and
be thoroughly done : cut the edges, sprinkle a little
powdered sugar over, and roll it up ; and so on till
you have sufficient for . a dish, when they must be
No. 274.— POTATO FRITTERS.
Take three large mealy potatoes, well boiled, mash
them thoroughly, add a little pounded sugar, a little
finely grated lemon-peel and juice, a small table-
spoonful of flour, and the whites and yolks of three
eggs ; beat all well together, and drop small spoon-
fuls into boiling lard or clarified dripping; drain
well, lay the fritters on a napkin in your dish, sift
pounded sugar over them, and serve very hot.
No. 215.— ORANGE FRITTERS,
Peel three or four oranges, carefully taking off
every scrap of the white part, without breaking the
thin inner skin, and tear these into the natural
divisions of the orange, dividing each into six or
seven pieces, according to the size of the fruit ; dip
each piece into a light batter, fry them (not too
dark) in hot fat, drain well, and send to table im-
mediately, piled high on a napkin in your dish, with
powdered sugar sifted over them.
No. 276.— SBVILLB PUDDINa
Boil a small tea-cupM of Carolina rice in nearly a
qnart of milk till soil and the milk is nearly eoaked
up, then mix as much grated marmalade with it as
will color and flavor it ; pour it into a well-buttered
mould, and boil it again to make it turn out. Serve
it with wine sauce.
No. 277.— MARMALADE BREAD AND BUTTER
Gut some slices of bread, without crust, a quarter
of an inch in thickness, butter them well on one
side, and upon this spread thickly some grated mar-
malade, and divide the slices into pieces about two
inches long by one wide ; lay these lightly in a well
buttered pudding-dish; beat up three eggs with a
pint of milk and pour in upon the bread, and bake
the pudding half an hour in a moderate oven.
No. 278.— FRIAR'S OMELET.
Boil six large apples as for sauce, with the rind of
one lemon grated, two ounces of fresh butter, and a
little sugar, and when cold add two or three eggs
well beaten. Take a deep dish, butter it well, strew
bread crumbs thickly over the bottom and sides, put
in the apples, etc., and strew more bread cnimbs all
over the top. When baked, turn it out on to a dish,
strew sugar over the top^ and serve.
SWEET DISHES. 153
No. 279.— LEMON SOITFFL^.
Put a pint and a half of milk into a stewpan with
the rind of five lemons and one ounce of isinglass,
and let it J^oil ten minutes; beat up the yolks of
eight eggs, and when the milk is nearly cold, mix
them with it and put it on the fire to thicken ; take
it off, and as soon as it cools, stir in the whites of
the eggs which you have whipped to a stiff froth,
half a pound of powdered sugar, the juice of the
lemons, and about three ounces of pistachio nuts
chopped fine, and two ounces of well-washed cur-
rants, and mix thoroughly. Butter your mould,
sprinkle it with some of the chopped pistachio nuts,
then pour the souffle carefully in ; place it in ice or
in a very cold place to set it, then turn it out of the
mold, and serve.
No. 280.— ORANGE JELLY.
Squeeze a sufficient number of oranges to give a
pint and a half of juice. Pare the rind of two
oranges and one lemon very thin, and put them into
154 SWEET DISHES.
a stewpan with half a pint of water, and let it boil
till all the flayor is .goue from the peels into the
water, then strain it off and dissolve in it over the
fire one ounce of gelatine (Nelson's) or isinglass,
and half a pound of sugar; when dissolved and
nearly cold pour into it the orange-juice, stir it
thoroughly till mixed, then pour it into an oiled
mould, and place it on ice or in a cold place till set.
No. 281.— CALF'S FOOT JELLY.
Put an ox-foot or two calf's feet into a stewpan
with three quarts of water,, and boil very slowly
several hours till reduced to half the quantity, skim
well, and set by to get cold ; when quite cold and
set, take off most carefully every particle of fet, and
wipe the top with a clean cloth to make sure of all
the grease being off, and put it into a stewpan (bo
particular to leave all the sediment) with loaf sugar
to taste, the very thinly cut peel of three large
lemons and the juice of four or five, rubbing some
of the lumps of sugar upon the lemons after they
have been peeled, to get all the flavoring you can ;
melt all together, and add rather more than half a
pint of sherry. Have ready the whites and shells of
five eggs well beaten, but not to snow, pour into the
jelly and whisk well together on the fire ; let it hoil
from twenty to thirty minutes, according to the heat
of the fire, then run it through a jelly-bag till quite
SWEET DISHES. 165
clear, and when nearly cold fill a mould which you
have previously wetted with cold water, and set in
ice or in some cool place.
No. 282.— BLANC-MANGE.
Dissolve one ounce of isinglass or Nelson's gela-
tine in a pint of milk, with ^ bit of cinnamon and
lemon-peel, put to it a pint of cream, two ounces of
sweet almonds, and six bitter almonds, blanched and
beaten together quite smooth with a little* orange-
flower water or cold water, sugar to taste, and stir
it over the fire till it boils ; strain and let it cool,
then pour it into a mould which you have previously
oiled, and set it in a cold place.
No. 283.— WHOLE EICE BLANC-MANGE.
Put a quarter of a pound of Carolina rice in a
quart of good milk, and boil slowly for a long time,
flavoring with' three or four bitter almonds, lemon-
peel, and cinnamon, and sweetening to taste ; then
put it into a mould, tie it down close, and boil half an
hour in a saucepan of water, taking care that the
water does not get into the mould. When cold, turn
it out of the mould on to a dish, place any kind of
jam you like round it, and serve with custard or
166 SWEET DISHES.
No. 284.— GROUND RICE BLANC-MANGB.
Take a qaarter of a pound of ground rice, a
quarter of a pound of sugar pounded, six bitter
almonds blanched and pounded, a little lemon-peel
and cinnamon, and put all together into a quart of
new milk, and boil tM quite thick, stirring it well —
it must be thoroughly boiled ; take out all the lemon-
peel and cinnamon, and pour it into a wetted mould.
When quite cold and set, 'turn it out of the mould,
pour some fruit syrup round it in the dish, and serve
it with cream to eat with it.
No. 285.— ARROW-ROOT BLANC-MANGE.
Mix one table-spoonful and a half of arrow-root
and half a table-spoonful of flour with a little cold
milk ; boil a pint of milk, flavoring it with bitter
almonds, lemon -peel and sugar, strain it through a
sieve upon the arrow-root, stirring it all the time, aud
then put it on the fire, stUl continuing to stir it, and
let it boil till quite thick. Pour it into a wetted
mould, turn it out the next day and ser^e it with any
kind of preserve round it in the dish, and either
custard or cream.
No. 286.— ICELAND MOSS BLANC-MANGE.
Take one ounce of the moss and pick it carefully
from aU giitty and sandy particles, soak it in cold
SWEET DISHES. 157
TV'ater about twelve hours, take it from the water and
put in a colander to strain ; then put it in a stewpan
on the fire with a pint and a half of good new milk,
let it boil half an hour, stirring it all the time to
prevent burning, and while boiling sweeten to your
taste, and flavor with ratafia or vanille. At the end
of half an hour's boiling, the moss will be almost
dissolved, leaving nothing but a few thready fibres ;
strain it through a fine sieve into a mould, and when
quite cold and set, turn it out and sei^v^e.
No. 28'7.— BED ROBIN.
Take one pound and a half of lump sugar and put
it into a stewpan with a pint of water, and boil till
it becomes thick, then add two pounds of apples,
peeled and cored, and the rind of a large lemon cut
thin, and boil all together till it is quite stiff, stirring
it frequently to prevent burning ; then pour it into
a mould, and when cold turn it out, and serve with a
rich custard, or it is very good alone.
No. 288.— SLIP CURD.
Take half a tumbler of sherry, a quarter of a pound
of loaf sugar, half the rind of a lemon cut very thin,
and on the other half rub some of the lumps of sugar
to give more flavor, mix this till the sugar is all dis-
solved. From a quart of milk take a cupful and
warm it sufficiently with a piece of rennet the size of
168 SWEET DISHES.
a nutmeg, to make the rest of tbe milk lukewarm
when added to it. Put the wine, etc., into a glass
dish, pour the milk upon it, first taking out the ren-
net (which must be well washed before it is put into
the milk), audi when the curd is sufBciently set and
cold, send it to table.
No. 289.--APPLE WHIP.
Take twelve large apples, bake them quite soft,
pulp them through a sieve, sweeten to taste, and
flavor with lemon-peel rubbed on sugar ; whip well
with a whiski and then add the whites of two eggs,
and continue whipping for three quarters of an hour.
The quantity which will fill a pint basin before it is
whipped would fill a large colander after the whisk-
ing, and should be as white as snow. Pile it high in
a glass dish, and serve at once.
No. 290.— GINGER APPLES.
Take seven pounds of Newtown pippins, pare,
core, and throw them into cold water to preserve
their color ; take weight for weight of loaf sugar, put
half a pint of water to every pound of sugar, place it
on the fire in a stewpan, and bring it to a boil ; then
take your apples out of the water and put them in
the syrup, with three quarters of a pound of nicely-
cleaned ginger ; let them boil till they become clear
(they take nearly an hour's boiling on a pretty quick
SWEET DISHES. 159
fire before they become so), and serve them when
cold. They will keep for some time in a jar closely
covered down, if put into a cool, dry place.
No. 291.— ITALIAN SPONGE.
Dissolve two ounces of isinglass in rather more
than a pint of water, strain it and add to it the juice
of three lemons free from pips; mix it with one
pound of loaf sugar, and the rinds of two lemons
pared thin, and boil all together for ten minutes ;
strain it through muslin, and let it stand till quite
cold and it is set ; then whisk it, and add the whites
of two eggs well beaten to the mixture when you
begin to whisk it, and in ten minutes it will become
the consistency of sponge ; wet a mould thoroughly
and put it in immediately.
No. 292.— RUSSIAN KESALB.
Take some cranberries, and press out the juice, and
to six tea-cupfuls of the juice allow one tea-cupful of
arrow-root and one tea-cupful of sugar ; put four tea-
cupfuls of the juice into a stewpan and boil it with
the sugar ; and while this is going on, keep stirring
the arrow-root and the two cups of .cold juice together
the whole timei that it may be quite smooth ; if you
stop, the arrow-root settles down. As soon as the
juice and sugar boil, stir it very quickly before pour-
ing in the cold mixture, and do not stop for a mo-
160 SWEET DISHES.
ment when yon have added it till yoa have mixed
it quite smooth, and let it hoil np three times in
buhbles. Have ready a wetted mould, pour in the
kesale, pnt it in a cold place to become firm, then
turn it out of the mould, and serve it with cream.
No. 293.— GERMAN CREAM.
Take one onnce and a half of sweet and six bitter
almonds, blanch and pound them, six ounces of
white sugar, and a pint of cream flavored with
ratafia, lemon-peel or van ill e, in which dissolve one
ounce of isinglass ; put all into a stewpan on the
fire ; then take half an ounce of arrow-root, and mix
it very smooth with a little cold water, beat well
five eggs, and stir them in with the arrow-root ; when
the cream is quite warm, add the eggs and arrow-
root, and boil only for one minute, constantly stir-
ring lest it curdle. Wet a mould in cold water, pour
in the cream, and let it stand till cold before you turn
No. 294.— MTLLE FRUIT CREAM.
Take three quarters of an ounce of gelatine, put it
into a basin with a little cold water, enough to cover
it, and let it stand to soak and swell ; in the mean
time, batter the inside of your mould, and garnish it
with handsome pieces of preserved cucumber, angel-
ica, ginger, cherries, etc. ; then take milk and cream.
SWEET DISHES. 161
of eadb half a pint, pat it into a large basin, and
whisk it well until it becomes thick and light ; then
have ready some nice pieces of the fruit the same as
you garnished with, some syrup of the same, and some
finely-powdered sugar ; stir these into your cream to
flavor, and sweeten it to your taste. Pour on the
gelatine as much boiling water as will dissolve it, but
as little as possible ; stir it well till dissolved, then
pour it through a double piece of muslin into the
whipped cream, stirring it all the time lightly but
quickly with your whisk, then let it stand a few
minutes till you see it beginning to set ; you may
then put it into your mould, being careful not to dis-
place the garnish. Put it into a cold place for three
or four hours, when it will be firm enough to turn out
No. 295.— GERMAN RUM CREAM.
Take one pint of cream, rather more than a gill oi
rum, a quarter of a pound of sifted sugar, half an
ounce of gelatine, the rind of a lemon, and the yolks
of seven eggs. Rub the lemon with lumps of sugar,
beat the yolks of the eggs with a little of the cream,
and melt the gelatine in the remainder ; then mix
the whole together, and stir over the fire till it thick-
ens. Pour it into an oiled mould, turn it it out when
cold, and serve with a fruit sauce over it. For the
sauce, take any kind of fresh fruit, such as straw-
berries, currants, or raspberries, bruise them, pres^
163 SWEET DISHES.
throngh a sieve, and add sugar to taste, and a glass
of claret, or any kind of light red wine ; mix jveU
together, and pour over the puddiag.
No. 296.— GATEAU DE NAPLEa
Take a sponge cake baked in a plain round monid,
and cat it into slices nearly an inch thick, as you
wonld a tea-cake ; pour over each slice some white
wine to soak it tolerably, but not too much, then pat
the bottom slice of your cake into the dish in which
yon are going to serve it, and upon this soaked slice
of cake pour gradually on the top, so as to cover it
all over, a large table-spoonful of either noyeau, cu-
rayoa, or maraschino ; on this place a layer of any
nice preserve, such as apricot, plum, or pine-apple ;
then the next slice to the bottom of soaked cake,
proceeding as before with the liqueur, and preserve
till you get to the top slice of the cake, which should
only hme the wine and liqueur over it on the under
side, and this place on the preserve of the previous
slice. Whip up lightly half a pint of cream, sweet-
ening with pounded sugar and flavoring it ^ith
lemon-peel rubbed on sugar ; pour this over the cake,
No. 297.— STANDING CUSTARD.
Take a pint of new milk, set it on the fire, and
when it boils have ready the yolks of six eggs and
SWEET DISHES. 163
two ounces of loaf Bugar well beaten ; whip them in
the milk, and then set it on the fire again, bat do not
let it boil ; then whip it till nearly cold, and add half
an ounce of isinglass well dissolved, and whip it
again till thick enough to put into the mould : oil
your mould, fill it with the custard, and let it stand
till next day, then turn it out and pour the following
sauce over it : — ^make a thinnish syrup with some fine
loaf sugar, cut the peel of a lemon into very fine
chips ; when the sugar is boiling, squeeze in some
lemon-juice, and when lukewarm throw in the chips.
As soon as it is quite cold, pour it over the custard
before it is sent to table.
No. 298.— CUSTARDS.
Take one pint of milk and half a pint of cream, the
yolks of eight eggs well beaten, the thin rind of a
lemon, six bitter almonds, sugar to taste, and a glass
of brandy ; put all into a large jug, and pkice in a
saucepan of boiling water, keep on stirring one way
as soon as your custard becomes hot and begins to
thicken ; and when sufficiently thick, instantly take it
ofi*the fire, or it will curdle, and keep stirring till it
cools. The almonds should be thoroughly pounded,
and do not add the brandy till you take it off the fire,
when you must remove the lemon-peel ; when cold,
send to table in a glass dish or custard cups.
164 SWEET DISHES.
Na 299.— ORANGE OUSTARDa
Boll the rind of half a Seville orange till very ten-
der, and beat it in a mortar till quite smooth ; put to
it a table-Bpoonful of brandy, the juice of a Seville
orange, four ounces of loaf-sugar, and the yolks of
four eggs ; beat all well together ten minutes, and
pour in by degrees a pint of boiling cream or new
milk ; keep beating the whole time till cold, then
pour into the custard cups, and set them in a deep
dish of hot water, and let them stand till they are set
No. 300.— LEMON CHEBSE-OAKEa
To a quarter of pound of fresh butter add one
pound of loaf sugar broken small, six eggs, leaving
out the whites of two, the grated rind of two lemons,
and the juice of three ; put all into a clean stewpan
(well tinned), and let it simmer over a slow fire, stir-
ring all the time, till it is as thick as good honey and
the sugar is dissolved ; pour into small jars, and tie
them down closely, keep it in a dry place, and it will
remain good for years. Use it as for other kinds of
cheese-cakes, with puff paste in little tartlet tins.
No. 301.— OOCOANUT CHBESB-OAKBa
Take one pound of grated cocoanut, one pound of
sifted loaf sugar, half a pound of butter, five yolks of
eggs, three whites, and three table-spoonfuls of best
SWEET DISHES. 165
rose-water, and boil the whole twenty minutes ; the
milk of the cocoanat to be added to the rose-water,
and put to the rest of the ingredients while boiling.
Pour into jars, tie them down closely, keep in a dry
cool place, and use the cheese-cake preparation for
filling little tartlet tins lined with puff paste when
No. 302.— RIOB CHEESE-OAKES.
Take a quarter of a pound of finely sifted ground
rice, a quarter of a pound of sifted loaf sugar, a quar-
ter of a pound of ftesh butter beaten to a cream, and
the yolks of four eggs ; the eggs and sugar must be
well beaten together, then the butter and rice added,
the whites of the eggs beaten separately ; mix all
together, and flavor with a small blade of mace, finely
pounded, and a table-spoonful of rose-water, or the
peel of two lemons rubbed on sugar. The quicker
this is made, the lighter the cheese-cakes will be ; the
batter should be poured into little tartlet tins, not
quite full, and baked in a brisk oven. Serve them
No. 303.— GOOSEBERRY FOOL.
Take a quart of green gooseberries, put them into
a deep dish, and bake them in the oven till quite soft,
then pulp them through a coarse sieve, and add
pounded sugar to taste ; when cold stir in a gill of
166 STTEET DISHES.
cream, mix thoronghly, and serve in a glass dish or
No. 304.— CURRANT FOOL.
Stew ripe red currants with sufficient sugar to
sweeten them, and when done pulp them through a
coarse sieve, -and add sufficient cream and very fine
bread crumbs to make it thick enough ; serve when
cold in custard cups or a glass dish.
No. 305.— STEWED PRUNES.
If the prunes are not very dry, an hour's soaking
in cold water will be sufficient ; but if they are old,
they should be put to soak over night. Make a thin
syrup, and put in some fine shreds of lemon-peel, then
stew the prunes in the syrup in a stewpan closely
covered for about three hours, till quite tender, and
while stewing add a glass of white wine. When cold,
serve in a glass dish, with cream or custard to eat
No. 306.— FRUIT SALAD, OR MAC^DOINE.
Peel two oranges as thin as possible, then rub the
oil from them on some lump sugar ; put the sugar
with the rind into a stewpan, with a little water to
make a syrup, add the juice of a lemon, strain out
the rinds, and set the syrup by to get cold. Peel
some apples and oranges (carefully taking off every
SWEET DISHES. 167
scrap of the white peel from the latter), cnt them into
small pieces, bat do not cut the oranges so small as
the apples ; then take whatever nice preserved fruits
you may have, such as dried cherries, whole straw-
berries, raspberries, pieces of pine-apple, angelica,
cucumber, ginger, apricot, etc., all or any of these,
and pile them up in a glass dish, with the pieces of
oranges and apples, mixing them as you proceed ;
then peel a couple more oranges, cut them nicely in
quarters, and place them on the top with some of
your best fruits ; then pour over all, first the orange
syrup, and lastly two table-spoonfuls of cura9oa or
noyeau. Should the apples and oranges be acid, the
macedoine must be sweetened as it is made, by strew-
ing finely powdered sugar over these fruits, and it
should not stand long after making before it is sent
No. 307.— PUFF PASTE.
Take a quarter of a pound of flour and a quarter
of a pound of fresh butter, and press the butter in a
clean cloth, to extract all the water or buttermilk
(this can only be done when the butter is hard).
Take one-third of the butter, and r\ib it into the
flour with the hand till thoroughly well mixed, then
with a spoon stir in a table-spoonful or less of water,
and form with a spoon into a very stiff paste ; put it
on your board, and roll it out once each way, not
too thin, fold in the four ends inwards, and roll first
lengthways and then sideways, till the paste forms a
long piece nearly a quarter of a yard wide ; put on
half the remaining butter in little dabs, sprinkle with
flour, fold in four, roll length and then sideways, dab
on the rest of the butter, sprinkle with flour, and roll
after folding in four, the same as before, twice over,
that is, in all, three times ; then sprinkle with flour,
fold in four, and roll length and then sideways, again
sprinkle with flour, fold in four, and roll length and
sideways the second time, rolling the paste thinner
each time ; fold in four, and give a slight roll at the
end, and put it away to cool for ten minutes ; then
roll out the length very thin, and use for whatever
purpose it is required.
No. 308.— SHORT CRUST. '
To six ounces of flour take three ounces of butter ;
put the butter into a basin with the flour, pinch off
little bits of the butter with your fingers, and rub
into the flour most thoroughly ; then moisten with as
little water as possible, only just enough to hold the
paste together (a little more than a dessert-spoonful
MTill be sufficient if the butter has been well rubbed
in), as the less water you use the shorter the crust
will be. Put the paste upon your board, and roll out
of the desired thickness. This quantity is sufficient
for the cover of a middling-sized fruit tart, and for
all juicy fruits this inexpensive receipt will be found
No. 309.— SUET CRUST FOR MEAT PIES.
To three-quarters of a pound of flour take half a
pound of beef suet ; pound the suet to a soft mash,
and take out all the fibre, then make the crust pre-
cisely in the same way as the receipt for puff paste,
using the pounded suet instead of butter ; but there is
no necessity for setting it aside to cool, as it may be
used for a pie at once.
No. 310.-^RITST FOR RAISED PIEa
Take one pound of flour to two ounces of butter;
put the butter into a stewpan with a tea-cupful of
water to boil, and mix it with the flour while it is
boiling hot, first with a spoon, and then with the
hand; roll out the proper thickness, and use as
No. 311.--ITALIAN PASTRY.
Take a quarter of a pound of butter, a quarter of a
pound of powdered sugar, and half a pound of flour,
mix well together, and moisten with the yolks of two
eggs; roll very thin, and cut with a cutter into
shapes or fingers ; bake them on a baking-sheet, and
when done place two of them together with jam
between, and arrange them nicely in a dish.
No. 312.— GENOA PASTRY.
Take two eggs, and their weight in the shell in
fresh butter, the same in powdered sugar, and the
same in dried flour ; beat the eggs well, and mix all
together — adding any flavoring you wish — with a
wooden spoon into a batter, and spread smoothly
with a knife on a baking-sheet that has a raised
edge all round it ; bake, and while hot cut into any
form you please, place two together with jam be-
tween, and arrange them nicely in your dish.
No. 313.— FRENCH PASTRT.
This is made with puff paste ; roll it out very thin,
and fold over the end about half an inch deep, and
continue rolling it round and round several times ;
cut it across at the end of the roU in slices the
thickness of a penny piece, and lay these slices (on
one of the sides that has been cut) on a baking-sheet,
not placing them too near together, so as to give
them room to expand; sprinkle sifted sugar over,
and bake them a very pale color. Place two to-
gether with jam between, and pile them in a dish,
and serve. They should be so very light that great
care must be taken not to break them in spreading
No. 314.— ALMOND PASTE FOR TARTLETS.
Take one pound of sweet almonds, blanch quickly
in boiling water, then throw them into cold water,
and let them soak four hours ; then pound them well
in a mortar, adding a little water to prevent their
becoming oily, and after they are beaten very smooth
and become a paste, put to them three-quarters of a
pound of powdered sugar, and mix all together in
the mortar. When your paste is quite fine and
smooth, take it out of the mortar, put it into a stew-
pan over a slow fire, and stir it with a wooden spoon
till it becomes white and dry; then put it again into
the mortar, and mix with it a little melted gam
tragacanth which has been strained through a fine
muslin, and flavor it as you please with either lemon,
Tanille, rose, or orange-flower, etc., and keep the
paste covered to prevent its drying ; roll it out thin,
line small round tartlet tins with it, fill each with a
little of any choice preserve, and bake a delicate
color in a moderate oven. This delicions paste can
be kept ready for use for some weeks if, as soon as it
is made, it is put into a jelly pot, and always cov-
ered over with a damp cloth to prevent its drying ;
it should remain in a cool place, and can be baked as
CAKES AKD BISOUITS. 173
CAKES AND BISCUITS.
No. 315.— SPONaS CAKE.
Put three-quarters of a pound of loaf sugar in a
9.tewpan with nearly half a pint of water, and the peel
of a lemon cut very thin, and let it simmer twenty
minutes. Beat the yolks of eight eggs, and the whites
of four in a large basin for ten minutes, then pour in
the boiling syrup, and whip it fully half an hour,
when stir in as quickly as possible ten ounces of
well-dried flour ; have ready the mould well buttered
inside with oiled butter, over which sift very finely
powdered sugar and flour, fasten a band of buttered
stiff paper round the edge of the mould, pour in the
mixture directly the flour is added, and bake in
rather a quick oven about half an hour. This quan-
tity is sufficient for a large cake or two middle-sized
ones, as the mould should not be filled to the top, so
as to leave space for the cake to rise, which it will do
considerably if the mixture has been well and lightly
No. 316.— POUND OAKB.
Take a pound of flour, a pound of sifted sugar,
three-quarters of a pound of butter, and five eggs ^
174 OAKES AOT) BISCUITS.
beat the eggs well and the sugar with them, beat the
the butter to cream with a table-spoonful of milk,
add the eggs and sugar to it, and afterwards the flour
well dried ; mix aU thoroughly together, put into a
buttered tin, and bake.
No. 31T.— DEVON CURRANT CAKE.
Take three pounds of flour, two pounds of cur-
rants, half a pound of crushed sugar, half a pound of
cream, two ounces of citron or candied peel, ten
eggs, three or four drops of essence of lemon, one
ounce of tartaric acid, one ounce of carbonate of
soda, and a pint and a half of new milk. Put the
flour, currants, and candied peels, cut small, together
in a pan ; make the milk hot, dissolve the sugar in it,
and pour the hot milk to the cream, giving it a stir ;
have ready the eggs — ^the yolks and whites well
beaten together — and add the milk, cream, and sugar
to the eggs, stirring whilst doing so, and at the same
time putting in the essence of lemon ; pour this
mixture to the flour, etc., and then add the two
powders free from lumps, and mix quickly. Put
in a well-buttered tin and place immediately in a
moderately hot oven ; it will take about three hours
to bake, and the lightness of the cake depends upon
its being made as quickly as possible.
CAKES AND BISCUITS. 176
No. 318.— RICH PLUM CAKE.
Take one pom\d of fresh butter, one pound of
sugar, one pound and a half of dried flour, two
pounds of currants well cleaned, one pouud of citron,
two ounces of sweet almonds, ten eggs, half an ounce
of allspice, and a quarter of an ounce of cinnamon,
both pounded, and a glass of brandy. Beat the
whites of the eggs to a stiff snow-froth, then beat
the butter to a cream, and put in the pounded
sugar; stir it till quite light, adding the pounded
spices, and when you have stirred it for a quarter of
an hour, take the yolks of the eggs and work them in
two or three at a time, then gradually add the well-
beaten whites of the eggs, and next the citron,
orange, and lemon peels cut in fine strips, and the
almonds either pounded or chopped very fine ; mix
all thoroughly together, and then put in the dried
flour and glass of brandy, and mix again. Bake in
a well-buttered tin hoop in a hot oven for three
hourS) putting twelve sheets of paper under the cake
and four or five on the top to keep it from burning.
No. 319.— SODA PLUM CAKE.
Take one pound of dried flour, half a pound of
fresh butter, half a pound of moist sugar, half a
pound of raisins, half a pound of currants, two
ounces each of citron, lemon, and orange peels, four
176 CAKES AND BISCUITS.
eggs, two doves pounded together with allspice,
nutmeg, and cinnamon to taste, and half a tea-cupftil of
milk or cream in which you have dissolved half a
tea-spoonfnl of carhonate of soda. Hub the floor and
butter t^^gether first, then add the other ingredients,
and lastly the eggs, milk, and soda ; mix thoroughly,
and immediately put into a round tin and place in a
slow oven, to bake about two hours.
No. 320.— ALMOND CAKE.
Take half a pound of sweet and two ounces of
bitter almonds, blanched and well pounded, half a
pound of finely sifted loaf sugar, nine eggs, the
whites of four ; the eggs and sugar are to be well
whisked together very fast for half an hour ;. then
put in the pounded almonds, and continue beating
the whole half an hour longer, when put into a tin
mould lined with buttered paper, and bake an hour
in a brisk oven.
No. 321.— CINNAMON CAKE.
Take half a pound of dried flour, half a pound of
fresh butter, half a pound of sifted sugar, the whites
of eight eggs beaten to a snow-froth, and sufficient
pounded and sifted cinnamon to flavor the cake
rather strongly and to give it a pinkish color ; mix
all well together very lightly, put iti, into a buttered
CAKES AND BISCUITS, 177
mould, and bake in rather a quick oven about half
No. 322.— SCOTCH SEED-TIME CAKE.
Take nine eggs, three quarters of a pound of finely
pounded sugar, and beat the sugar and eggs together
till thick and white, ten ounces of fresh butter beaten
to a cream, three-quarters of a pound of citron, half
a pound of candied orange-peel sliced, and half a
pound of sweet almonds blanched and cut small ;
add one pound of well-dried flour to the beaten eggs
and sugar, and then the butter and other ingredients ;
mix all together thoroughly, and bake in a round hoop
or a tin lined with well-buttered paper. If you like,
you may sprinkle the top of the cake with large-
sized carraway sugar-plums.
No. 323.— DUNDEE GINGERBREAD.
Take two pounds of well-dried flour, half a pound
of powdered sugar, three-quarters of a pound of
candied orange and lemon peels cut in thin slices,
three ounces of ginger, one ounce and a half of (jar-
raway seeds, and a quarter of an ounce of cloves
pounded ; mix these well together with two pounds of
treacle dissolved on the fire, and half a pound of fresh
butter beaten to a cream ; beat three eggs till they are
light and thick, mix with the other ingredients, and
then beat the whole half an hour longer. Bake in
178 CAKES AND BISCUITS.
buttered oblong tins (from two to three incbes in
height), in a moderate oven. This gingerbread will
keep a long time.
No. 324.— PLAIN GINaERBREAD.
Take half a pound of well-dried flour, half a pound
of treacle, half a pound of sugar, a quarter of a pound
of butter, one ounce of sifted ginger, a quarter of an
ounce of allspice, and two eggs ; dissolve about a
tea-spoonful of carbonate of soda in a very small
quantity of milk; melt the butter and treacle
together over the fire, but be careful they do not
boil, then mix the flour and sugar together in a
bowl, pour in the butter and treacle, stirring it well,
and then add the eggs — which must be thoroughly
beaten, whites and yolks separately — the spices, and
lastly the soda ; mix aU well and lightly together,
and put into a well-buttered tin, and bake in a slow
oven ; an hour should be sufficient to bake it, but it
is better to leave it in an extra quarter, with the
No. '325.— GINGERBREAD CAKES.
Take one pound of treacle, one pound and a half
of dried flour, half a pound of sugar, half a pound of
fresh butter, and one ounce and a half of ginger;
mix all well together, roll out rather thin, and cut
with a small round tin cutter, and bake on iron
sheets in a moderate oven.
CAKES AND BISCUITS. 179
No. 326.— ROCK CAKES.
Take one pound of dried flour, and mix it with six
ounces of finely powdered sugar ; beat six ounces of
fresh butter to a cream, and add it to three eggs
well beaten, half a pound of well washed and dried
currants, and the flour and sugar ; beat all for some
time, adding a spoonful of brandy and a little nut-
meg, pounded mace and grated lemon-peel, to flavor
the batter ; then dredge some flour on tin or iron
plates, and drop the batter on them the size of a
walnut ; if properly mixed the paste wiU be stiff, so
that you will be able to keep the tops of the cakes
quite rough ; stick them with blanched almonds
Bliced, and bake a light color in a moderate oven.
No. 32'7.— SHREWSBURY CAKES.
Take three quarters of a pound of dried flour, ten
ounces of fresh butter, well beaten, six ounces of
sifted sugar, and a very little finely pounded mace ;
mix up the paste with a small quantity of rose-water,
roll it out thin, cut with a round tin cutter into small
cakes, place them on a baking-sheet which you have
dredged with flour, and bake in a moderate oven,
keeping them a light color.
No. 328.— ARROW-ROOT CAKES.
Take a breakfast-cupful of arrow-root, about a
quarter of that quantity of white sugar finely
180 CAKES AND BISCUITS.
poanded, one ounce and a half of fresh bntter, the
yolk and white of one large egg, and sufficient
nutmeg and grated lemon-peel to flavor the cakes.
Butter well the inside of a small stewpan, put in the
ingredients, and boil them all together, stirring all
the time, until very light, and of a pretty thick sob-
stance ; then drop the paste upon a baking-sheet in
small round shapes, the size of a shilling, and bake
in a moderate oven a very light color. These cakes
should look rather rough, thick, and almost white,
and make a very nice dish for dessert.
No. 329.--lem:on cakes.
Take one egg^ a little flour, a small piece of butter,
a little rose-water, the rind of a lemon grated off
with lumps of sugar, till the paste is sweet enough ;
then mix all well together, and roll out as thin as
possible on a marble slab ; cut into round shapes*
with a tin cutter, and bake on a tin sheet in a quick
oven. Serve them for dessert.
No. 330.— ORANGE BISCUITS.
Take five nice oranges, grate the rind from them,
and put into a mortar, with a quarter of a pound of
sweet almonds and three-quarters of a pound of
lump sugar, finely pounded ; mix all well up with
the whites of two eggs, then work the whole
thoroughly in the mortar with the pestle, for the
OAKES AND BISCUITS. 181
more it is pounded the lighter it becomes. Have
the oven ready, moderately hot, lay three sheets of
paper on a baking tin, and drop the mixture on
the paper about the size of a nutmeg, but not too
near together, as the biscuits spread so much in the
oven. As soon as they are baked a nice brown
color, not too dark, take them out of the oven, and
let them stand till cold, when they will come off
the paper easily. Serve them for dessert.
No. 331.--WHIP BISCUITS.
Take the whites of three new-laid eggs, and whip
them to a very stiff snow-froth, then add by degrees
a quarter of a pound of very finely pounded loaf
sugar, and a dessert-spoonful of the best double dis-
tilled rose-water. Drop about half a tea-spoonful at
a time on writing paper, not too near together, and
bake on a board, as you would meringues, in a very
slow oven with the door open, as they should not get
brown. You may color half of the quantity a
pretty pink with extract of cochineal ; the pink and
white biscuits, served in a little pile on a lace-edged
dessert paper, make a pretty dish for dessert. If the
taste of rose-water be not liked, you may add any
other flavoring instead.
182 OAKES AND BISOXTtTS.
No. 332.-M30COANXJT CAKEa
Grate the nut (scraping off the rind) very fine,
and add half its weight in finely pounded white
sugar ; mix them well together with white of eggy
and drop on wafer paper in small rough knobs about
the size of a walnut, and bake in a slack oven. Ex-
cellent for dessert.
No. 333.— CHOCOLATE CAKES.
Take the whites of three new-laid eggs, and beat
them well with a quarter of a pound of finely po^nded
sugar, and a third part of a cake of chocolate
scraped very fine; drop in small round cakes on
writing paper, and bake them in a slow oven. Serve
them for dessert or at luncheon.
No. 334.— APPLE CAKES.
Take one pound weight of codlings, after they
have been pared and cored, stew them tender, and
then pulp them through a sieve upon a ponnd and a
half of sifted sugar ; then with a whisk beat them
together for ap hour, and drop on writing paper in
small round cakes. Dry them in the sun, or in a
screen before the kitchen fire, and when dry enough
put them by in a tin box (leaving them on the paper)
in a dry place, to keep for use for dessert.
CAKES AND BISCUITS. 183
No. 33&7--GOOSEBERBY CAKES.
Place a jar of unripe gooseberries in a kettle of
water on the fire, and when they are quite soil, rub
them through a fine sieve, and to every pound of
pulp add the white of an egg and a pound of sifted
sugar; beat all up till quite thick and light, and drop
in small round cakes on writing paper to dry in the
sun or in a screen before tbe fire. When dry enough,
take them off the paper, and put them by in a box
in a dry place, to serve for dessert in the winter.
These cakes are also excellent made with pulped
raspberries instead of gooseberries, but the fruit
must not be too ripe, or the raspberry pulp will be
too liquid for the purpose.
No. 336.— SCOTCH BISCUITS.
Take two ounces of fi*esh butter, and rub it well
into one pound of well-dried fiour, add a pinch of
salt, and sufficient milk to make it into a paste,
which must be rolled out as thin as a sheet of brown
paper and cut into small rounds with a tin cutter.
3ake them on a baking-sheet in a moderately hot
oven. If you have good cream, you may use it for
making the paste instead of the butter and milk :
these biscuits (and indeed cakes and biscuits of all
kinds) should always be kept in a tin box, or they
soon become soft and unpalatable.
184 OAKES AOT> BISCUITS.
No. 331— BREAKFAST ROLLa
Pat half a pint of milk into a small stewpan, with
an omice and a half of fresh batter, and let it remain
on the fire till lukewarm and the batter melted;
beat ap one egg^ then add a dessert-spoonful of
powdered sugar, and two table-spoonfuls of yeast,
then add the milk and butter, and beat the whole
well together five minutes. Have ready one pound
of the best flour, add to the mixture, and let it stand
before the fire half an hour, then knead it very gently,
and form it into small rolls ; let them stand three-quar-
ters of an hour, or till they are light, then bake them
about a quarter of an hour, in not too quick an oven,
and send to table quite hot.
No. 338.— TORKSHIRB CAKES.
Take two pounds of flour well dried, four ounces
of fresh butter, three ounces of sugar, two eggs, a
pint of milk, and two table-spoonfulls of yeast ; warm
the milk with the butter to blood heat, beat the eggs,
add the sugar and yeast, and raise the flour ; work
the dough, and divide it into four round balls, which
drop into the middle of four tins well buttered in-
side ; let the balls rise for three-quarters of an hour,
and bake nicely. A little more flour may be used in
noLaking up the dough if necessary, and while hot cut
the cake into four slices, butter them on each side,
CAKES AlTD BISCUITS. 185
and return it to the oven for a minute or two, and
send to the breakfast table quite hot. The cakes
that are not required at the time they are made,
must be put into the oven to heat through the fol-
lowing morning before they are cut up and buttered
to send to table.
No. 339.— GRATED ORANGE MARMALADE.
Take double weight of loaf sugar to the weight
of the Seville oranges ; grate off the outer rind of
the oranges, halve them, and take out the pulp and
juice with a tea-^poon, carefully keeping back the
pips and the divisions between the pulp. Boil the
skins in a large panful of water for two hours-; tie
the grated rind in a piece of muslin, and boil with
the skins ten minutes, then take it out of the water.
Put a pint of the bitter water in which the skins
have been boiled to every two pounds of sugar, add
the pulp, juice, and the grated rind that you boiled
with the skins, and boil all together forty minutes
after it comes to the boil. When cold this marma-
lade will be a clear amber jelly, not too bitter, hut
deliciously flavored with Seville oranges ; it becomes
a liltle firmer by keeping. Preserves are said to
have come to the boil directly the whole surface of
the jam is covered with small bubbles, not when it
begins to bubble round the edge of the preserving-
No. 340.--CHERRT PRESERVE.
To each pound of fruit, after it is stoned, allow
one pound of loaf sugar ; to every pound of sugar
put half a pint of water, and dissolve to a syrup,
then add the fruit, and let it boil as fast as possible
for half an hour, till it just begins to jelly, as it soon
thickens by keeping. Put it into pots, and when
cold cover with brandy paper, and another cover
No. 341.— PINE-APPLE JAM.
Peel the pines quite thin, take out all the eyes,
then cut them into thin slices, and these again into
small dice, and to every two pounds of fruit add one
pound and three-quarters of loaf sugar, and boil
over a slow fire twenty-five minutes.
No. 342.— PLUM JAM.
Skin and stone the plums, then weigh equal quan-
tities of fruit and sugar ; pound the sugar fine, and
sprinkle it over the fruit in layers, in a deep dish or
large basin, over night ; the next mommg boil the
fruit and sugar for twenty minutes after it comes to
No. 343.— BLACK CURRANT JAM.
To each pound of the fruit stripped from the
stalks allow half a pint of red currant juice and one
pound and a half of loaf sugar ; boil all together for
fifteen minutes after it comes to the boil, stirring it
all the time.
No. 344.— STRAWBERRY JAM.
Pick the fruit from the stalks, and to every pound
weight allow one pound of sugar ; pound the sugar,
sprinkle it over the fruit in layers in a deep pan over
night, and the next morning boil the fruit and sugar
together for thirty-five minutes after it comes to the
boil, stirring all the time.
No. 346.— RASPBERRY JAM.
Proceed in the same way as for strawberry jam,
only boiling it for from fifteen to twenty minutes
after it has come to the boil,* according to the quick-
ness of the fire.
No. 346.— RED CURRANT JELLY.
Strip the currants from the stalks, and put them
into a strong linen jelly-bag over night, with a plate
in the mouth of the bag, on which you place as
heavy a weight as the bag wiU bear, so that the
pressure may force out the juice ; let it drip into a
basin during the night, and the next morning meas-
ure it, and to every pint of juice allow a pound of ^
loaf sugar. Boil the juice and sugar together, stir-
ring it aU the time, and watching it carefully, to
know the exact moment it comes to the boil, when
you must let it boil for two minutes and a half only;
if you allow it to boil longer it wUl never jelly.
No. 34T.-.PLUM JELLY.
Take three pounds of either common red plums or
mussel plums, and boil them in three quarts of water
till reduced to one quart ; strain through a bag, and
to each pint of juice add a pound of sugar, and boil
till it jellies ; then put into pots, and cover with
paper when cold.
No. 348.— CHERRY CHEESE.
To twelve pounds of cherries, stoned, take three
pounds of loaf sugar ; break the stones of part of
the cherries and blanch the kernels, add them to the
fruit and sugar, and boil all gently till the jam be
comes quite clear ; pour into small and rather shallow
pots, and keep in a dry place.
No. 349.— BOTTLED FRUITS.
Fill wide-necked bottles with any kind of fruits fit
for tarts as close and full as possible, and in each
bottle put over the fruit a quarter of a pound of pow-
dered loaf sugar ; tie a piece of wet bladder tightly
and closely over the mouth of each bottle, and place
the bottles in a fish-kettle of water, with cloths under
them and between them, and round the inside of the
kettle, BO as to prevent breakage, and let them boil
by the side of the fire, or on it if not too fierce, till
the fruit has sunk considerably in the bottles, and it
looks sufficiently done ; then remove the fish-kettle
from the fire, and let the bottles remain in the water
till quite cold, when take them out, wipe them dry,
and pnt them by in a cool, dry place. The bladders
must be kept constantly moistened, while the bottles
are on the fire, or they will burst ; and i^ notwith-
standing this precaution, it should happen, the bottle
must instantly be covered with a piece of fresh, wet
bladder. The bladders are on no account to be re-
moved at any time till the fruit is used. This receipt
is best for all stone fruits, and the following one for
gooseberries, currants, and raspberries.
No. 350.— BOTTLED FRUITS.
Pick the fruit from the stalks and put into wide-
mouthed bottles ; then take one drachm of alum and
put it into four gallons of boiling water, let it stand
till cold, and then pour it into the bottles upon the
fruit till they are filled, bung them tight, put them in
a large fish-kettle of cold water, packed as in the pre-
vious receipt, and heat it to one hundred and seventy-
six degrees ; let them cool in the water, then tie them
over with bladder and seal them, and put them by
in a cool, dry place. The quantity of alum must on
no account be exceeded, or the fruit will be hard.
No. 351.— CURAQOA.
Take the rinds of eight Seville oranges and eight
lemons peeled very thin, and steep them three days
in one gallon of best French brandy, adding a very
little saffron to color it) ; strain, and put to it three
pounds of loaf sugar, and, when quite dissolved, filter
the liqueur quite clear, and bottle it.
No. 352.— NOTEATJ.
Take half a pound of bitter almonds, and the thinly
pared rind of a fine lemon ; blanch the almonds, and
shred the lemon-peel into small bits, put them to-
gether in a mortar, and bruise them to as fine a
powder as possible. Put the powder into a gallon
stone bottle, and add a gallon of good spirits of wine
and a quart of water ; cork the bottle particularly
well, niake a point of shaking it once a day thor-
oughly, and at the end of a week it will be ready for
the syrup. Make a syrup of two pounds of lump
sugar to a quart of water, let it stand till cold, and
then pour it into the bottle, mix the whole well by
shaking the bottle, and let it stand another week ; at
the end of this time, strain the liquor from the aknond
powder, and filter through white blotting paper. A
conmion tin funnel will do for this purpose, putting
a few slips of wood down the inside of the funnel ;
and to make the filter, take a sheet of white blotting
paper, square it, put comer to comer, and double it
again ; the slips of wood prevent it clinging closely
to the sides of the funnel, and in that way quicken
the process. The noyeau is now ready for bottling,
and it should be most carefully corked ; it should not
be used for two months, but does not reach per-
fection for a year, and goes on improving for many
No. 353.— LIQUEUR DB QUATRE FRUITS.
Take scarlet strawberries, raspberries, red cur-
rants, and morella cherries, as they ripen in succes-
sion. Extract the juice from them separately, and
add to it a small proportion of white sugar-candy,
so as to make it sweet and rich, but not a thick
syrup, and strain it off as clear as possible. When
you have the juices of the four fruits ready, mix
them together, observing to put in a smaller quantity
of currant and raspberry juice than of the cherry and
strawberry, and to a pint of the juice add a gill of
strong brandy, and then bottle it. The addition of
some cherry and apricot kernels will be found a great
improyement. The fruit ought to be picked in very-
No. 364.— CHERRY BRANDT.
Fill as many wide-mouthed gooseberry-bottles as
you require rather more than half full of fine ripe
morella cherries, and to each bottle put twenty bitter
almonds scraped^ not blanched, and five ounces of
pounded white sugar-candy. Fill up the bottles with
the best pale French brandy, .cork them well, resin
the corks, and place the bottles in the wine-cellar.
The brandy will be ready for use in the following
winter, but is much improved by keeping another
year or more.
No. 355.— MILK PUNCH.
Steep the thinly cut peels of twenty lemons and
four Seville oranges in six quarts of fine brandy or
rum for twenty-four hours, then add two quarts of
lemon and orange juice (almost three-fourths orange
juice), five quarts of water, four nutmegs grated, and
two pounds and a half of loaf sugar ; when this has
stood twenty-four hours, add seven pints of boiling
milk, then let the whole stand about twelve hours ;
after which run it through a jelly-bag till the liquor
becomes quite clear and fit for bottling. Keep it in
the wine-cellar and do not use it for some months.
Age improves this excellent liqueur greatly.
No. 356.— SHEUR
To three quarts of red currant juice add three
quarts of fine rum, and two pounds of best lump
sugar. When the sugar is well dissolved, stir it all
thoroughly together, and run it through a jelly-bag
till perfectly bright ; then bottle it.
PICKLES AND SAUOES. 196
PICKLES AND SAUCES.
No. 357.— INDIAN OHUTNEE.
Takb a pound of sharp apples, pared and cored,
half a ponnd of tomatoes, four ounces of muscatel
raisins, four ounces of sultana raisins, four ounces of
red chilies, four ounces of brown sugar, half a pound
of brown sugar-candy, half a pound of salt, four
ounces of bruised ginger, two ounces of garlic, two
ounces of shaHots, a stick of horse-radish, and two or
three sprigs of mint. Cut the apples in slices rather
thicker than a penny piece, and these again into
small squares ; stone the muscatel raisins, and chop
them coarsely, and also the red chilies, garlic, shallots,
and the sprigs of mint and the horse-radish, having
previously scraped the latter; pound the sugar-
candy, mix all the ingredients together, add a pint
of lemon-juice or of the best vinegar, and let all
simmer gently by the side of the fire till clear;
if too dry, add more lemon-juice or vinegar; if too
liquid, reduce more on the fire. The chutnee should
be of a moist, syrupy consi^stency, without being
liquid, and the chopped apples, muscatel raisrus.
196 PICKLES AKD SAUCES.
garlic, shallot, and whole Sultana raisins, should be
tender, but not allowed to boil to a pulp. When
cold, stir well, so that all the ingredients may be
equally mixed, and put the chutnee into wide-
mouthed pickle bottles ; cork them well, and cover
the bungs with either bladder or resin, and keep
them in a co&l place.
No. 358— PICCALILLL
This is to be made of all sorts of vegetables that
can be pickled. Pull cauliflowers in bunches and slice
cabbages, and put them on earthen dishes -or sieves
sprinkled over with salt, and let them stand three
days to dry. Onions, gherkins, sliced cucumber,
radish-pods, capsicums, green tomatoes, or whatever
can be pickled, put into salt and water one day, the
next day dry tbeoi, and scald all iu brown vinegar, a
few at a time, take them out as dry as you can, and
when all are scalded, put away that vinegar. To one
gallon of fresh brown vinegar add four ounces of
ginger bruised, two ounces of whole white pepper,
two ounces of allspice, two ounces of turmeric, four
ounces of shallots, and boil slowly half an hour, then
mix half a pound of the best flour of mustard with
some boiling vinegar as you would with water for
common use, and stir it into the vinegar and spices,
but keep it from the fire, for it must not boil after
the mustard is put to it. When the prepared vege-
PICKLES AND SAUCES. 197
tables are put into the jar (which should be a large
one), strew in some brown mustard-seed amongst
them, and put them in by degrees with the mixture
of spices, stirring it up well when all are in the jar,
that the spices and vegetables may be well mixed.
The piccalilli will require looking to sometimes, and
if it becomes too dry, add sufficient cold boiled vine-
gar, and stir well in. If you cannot get all the vege-
tables at the same time, you may keep on adding
afterwards, taking care to prepare them in the same
way by drying after they have been in salt and water,
and then scalding them in boiling vinegar; but they
must be cold when added to those in the jar, or they
will not keep, and the whole must be occasionally
stirred up, and the vegetables covered with the vine-
gar mixture. Tie over the mouth of the jar with
bladder to keep out the air.
No. 359.— HOT GBEEN PICEXE.
To two quarts of good vinegar add a quarter of a
pound of salt, one ounce of ginger, two ounces of
shallots, two large tea-spoonfuls of cayenne pepper,
two ounces of mustard-seed, and one ounce of white
pepper. Boil all these spices in the vinegar, and
when cold put into a jar, with any green fruits or
vegetables yoii choose, fresh as gathered.
198 PIOKLES AND SAUCES.
No. 360.— MOaUL SAUCE.
Bake eighteen largensized tomatoes, and when done
remove all the water and skin; the pulp only is to
be used. Take eight omices of green apples pounded,
eight ounces of salt, eight ounces of common raisins,
stoned and pounded very fine, three ounces of
ground ginger, two ounces of chilies pounded, half
an ounce of garlic, and eight ounces of brown sn^ar,
to which add a quart of the strongest brown vinegar.
Care must be taken that all the ingredients are com-
pletely bruised to a paste before the vinegar is added ;
this done, bottle for use, and resin over the corks.
No. 361.-.TUMS SAUCE.
Take rather less than half an ounce of cayenne
pepper, one ounce of pounded sugar-candy, six small
shallots, six anchovies, six cloves (all these ingre-
dients to be pounded), one quart of vinegar, one gill
and a half of soy, and a gill and a half of mushroom
catchup. Stir the whole together, and shake it up
frequently ; in ten days it will be fit for use, then let
it stand, and pour off the clear into small bottles ;
the thick is good for hashes, etc. Cover the corks
of the bottles with resin.
No. 362.— TOMATO SAUCE.
Break tomatoes into a preserving, pan, and draw
them down till they are fit to pulp through a sieve,
PICKLES AND SAtTCES. 199
then rab them through a sieve, and boil them down
till they are of the consistency of very thick cream ;
add garlic and shallot while boiling, and before
taking it off the fire some chilies, or cayenne pepper,
and salt to taste. To half a sieve of tomatoes, two
omices of shallots and one ounce of garlic is the right
proportion. Bottle in wide-necked pickle bottles,
and cover the corks with resin. Two table-spoonfuls
of the above is sufficient to flavor the sauce of any
' No. 363.--WALNUT CATCHUP.
Take walnuts when fit for pickling, pound them,
and to every hundred of nuts add a small handful of
salty put them into a pan, cover them over, and let
them stand three or four days, stirring them once
a day. Then press through a canvas bag (the easiest
way is by sewing up three yards of canvas like a
round towel, put the pulp into the folds, and pass a
stick through each loop ; two persons in this manner
will wring the walnuts much drier than by squeez-
^g)) let the liquor settle, pour off the clear juice, and
to each quart of it put half a pound of fine anchovies,
and boil them with the juice till dissolved; strain
the liquor so boiled, and to every quart put half a
quarter of an ounce of mace, cloves, black pepper-
corns, and ginger, ten cloves of shallot, and a gill
of the best vinegar, and boil all again half an hour ;
300 PICKLES ANB SAUCES.
when cold bottle it for use, and put in each bottle
ten cloves more of shallot, and a small quantity of
the above spices: it improves by keeping. Resin
No. 364.— MUSHROOM CATCHUP.
To every peck of mushrooms put a handful of
salt, break them up, let them lie all night, and then
strain through a coarse cloth; to every quart of
liquor put a quarter of an ounce each of clones,
Jamaica pepper, black pepper, and ginger, two or
three anchovies chopped, and a glass of port wine.
Let all boil slowly together till half the liquor is
wasted ; skim it well, and, when cold, bottle it, and
resin the corks.
No. 366.— OYSTER CATCHUP.
Take one hundred large oysters (well cleaned,
the eye and the gut should be carefully taken away),
with all their liquor, one pound of fine anchovies,
three pints of white wine, and one lemon, with half
the peel cut very thin, and boU gently half an hour;
then strain, and add a quarter of an ounce each of
cloves and mace, and one nutmeg sliced, and boil a
quarter of an hour, then add two ounces of shallots.
When cold, bottle with the spices and shallots, and
resin the corks. If the oysters are very large, they
should be cut in two.
PICKLES AND SAUCES, 201
No. 366.— TARRAGON VINEGAR.
Strip the leaves from a quantity of sprigs of tarra-
gon, cut before the plants begin to bloom, and put
six or eight large handfuls into a large-sized Notting.
ham stone pickle jar, and pour a gallon of good
vinegar upon the leaves. Cover over the mouth
of the jar with a plate, and let it stand on the comer
of the oven or boiler, the farthest from the fire, for
three or four vreeks, then strain and filter it, and
bottle for use.
No. 367.— CHILI VINEGAR.
Bruise one pound of large red ohilies, put them
into a large pickle jar with a gallon of good vinegar,
and proceed as in the above receipt
903 HISOSLLAKSOUS BEOEIPTS.
No. 368.— PICKLE FOR HAMa
Taks one ounce of saltpetre, a quarter of a pound
of bay salt, two pounds of common salt, half a pound
of coarse sugar, a quart of strong ale, two ounces of
black pepper, one ounce of allspice, and boil all to-
gether ; pour it hot upon the hams, and turn them
twice a day in the pickle for six weeks. Smoke them
three we^ks, and then keep them in canvas bags till
wanted for use.
No. 369.— TO CURB A MILD HAM.
To a ham of twenty-four pounds weight, take one
pound of common salt, two ounces of bay salt, one
ounce of saltpetre, and one pound of the coarsest
brown sugar ; mix all well together, and rub the
ham with the mixture. Rub well, and turn the ham
twice a day for one week, and then hang it in wood
smoke for a fortnight.
No. 370.— TO KEEP FISH GOOD FOR SEVERAL DAYS.
Put into a fish-kettle or large stewpan, spring
water, vinegar, and salt, in the proportion of three
MI80ELLANE0CS RECEIPTS. 203
quarts of water to one pint of good yinegar, and a
table-spoonful of salt ; place it on the fire, and when
it hoils^ put in the fish, and let it remain only two
minutes ; then drain, and let it hang up in a cool
larder or cellar. Smelts and other small fish should
only remain in the boiling liquid one minute, and be
then drained, and hung up in wicker baskets, through
which the air can easily pass. After being thus pre-
pared the fish will remain good any reasonable time,
and may be cooked in any way that may be desired.
No. 371.— TO REMOVE TAINT FROM MEAT OR POULTRY.
If meat, poultry, or game Ms become rather
tainted in hot weather, the unpleasant flavor may be
quite removed by washing the part affected with
chloride of soda first, and then in fresh water only ;
dry the meat well, and then cook it in any way that
may be wished.
No. 372.— TO KEEP MEAT, GAME, OR POULTRY IN HOT
If there is any danger of meat being affected by
hot weather, and you wish to keep it for a day or
two longer, sprinkle it over with roughly pounded
charcoal, and put the same under it; for birds,
put a lump of charcoal in the inside, and sprinkle
the pounded charcoal over the breasts and between
the pinions of the body.
204 MISCELLANEOUS RECEIPTS.
Ko. STS.—TO CLARIFY DRIPPING. "
Have ready a large panM of boiling water, and
into this pour the hot dripping, stir it thoroughly for
a few minutes, and then leave it to get quite cold,
when the clean dripping is easily removed from the
top of the water, all the impurities sinking to the
bottom. Dripping may be treated in this manner
twice after using it for frying.
No. 374.— BREAD CRUMBS FOR FRYING.
Any pieces of crust may be dried in a cool oven,
then pounded and put by in a bottle well corked for
use. These bread' crumbs are always ready for fry-
ing fish or cutlets on short notice, and they answer
very well for all ordinary occasions ; but for a dinner
party, use fresh bread crumbs.
No. 3T5.—CELERY FLAVORING.
At the time of year when celery is not in season
you may obtain nearly as good flavor from celery
seed, which you can buy at the seed shops. Tie a
tea-spoonful in a piece of muslin, and boil in any stock
or gravy where it may be required.
No. 3T6.— AROMATIC HERB SEASONING.
Take three ounces of basil, three ounces of mar-
joram, two ounces of winter savory, three ounces of
thyme, one ounce of dried bay-leaves, one ounce each
MISCELLANEOUS EEOEIPTS. 205
of mace and nutmegs, two omices of cloves, two
ounces of peppercorns, half an omice of cayenne pep-
per, half an ounce of grated lemon-peel, and two
cloves of garlic. Dry all the herbs, strip the leaves
fcom. the stalks, pound them in a mortar with the
spices ; mix all well together, sift through a fine wire
sieve, and put away in dry corked bottles for use.
No. 377.— TO KEEP VEGETABLE-MARROW FOR WINTER
Gather the vegetable-marrows when they are very
large and fully ripe, hang them up singly in string
netting in a dry, cool, place, where they will have
plenty of air, and they will keep good all the winter,
and may be used as a vegetable, mashed like turnips,
or they will make an excellent thick soup.
No. 378.— SALAD SATJCE.
Boil two eggs for ten minutes, then throw them
into cold water, and, when quite cold, put the hard
yolks into a basin and pound them quite smooth,
then add to them the yolk of a raw eggj and mix
well, and season with half a tea-spoonful of finely
chopped onion (or less of shallot), a large tea-spoonful
of salt, and half that quantity of pepper and of
pounded sugar ; then add by slow degrees, a drop or
two at a time, and stirring well all the while, oil and
vinegar, in the proportion of six table-spoonfuls of
206 MISCELLANEOUS REOEIPTS.
good salad oil to two of vinegar ; working in the oil
first, till the sauce becomes too thick, when thin it
with vinegar, then add more oD, and again vinegar,
till you have as mnch of the sauce as you require,
and it is quite smooth and thick. In the summer
time, stir into this sauce a dessert-spoonful of very
finely chopped tarragon and chervil mixed, two-
thirds of the quantity being tarragon; and in the
winter, when the fresh herbs are not to be had, use
tarragon vinegar and a little chili vinegar instead of
the common kind. Taste the sauce, and if it needs
more salt, pepper, or vinegar, add it, and should you
l^e made more than you require to use, put what
is left of the sauce by in a cold place, well covered
from the air, and it will keep good for a day or two.
The only art in making this sauce is to keep stirring
it for a long time, and to add the oil veiy slowly, or
you will curdle it.
No. 379.— STRAWBERRY ACID FOR MAKING JELLY, Etc.
Put twelve pounds of ripe strawberries into a pan,
and pour over them two quarts of spring water, pre-
viously acidulated with four ounces of tartaric acid,
and let them remain twenty-four hours ; then strain
them, taking care not to bruise the fruit. To each
pint of clear liquor add a pound and a half of lump
sugar finely powdered ; stir it frequently, and when
dissolved bottle the syrup. The whole process must
HISOELLANEOTTS BBOEIPTS. 207
"be cold. Raspberry or currant acid is made in the
same manner. The quantity fills twelve bottles, and
for making jeUy, to a bottle of the syrup allow one
ounce and a quarter of isinglass dissolved in as little
water as possible ; strain it, and pour the syrup upon
it by degrees, mix it well together, and then pour it
into a jelly mould. This acid makes a very good
sauce for boiled puddings by adding a sufficient
quantity to give the flavor to either melted butter
or water arrow-root, putting in also a few drops of
cochineal, if the color of the sauce is not inviting ;
and it also makes a very good summer drink, by
stirring a little of it into iced water till thoroughly
No. 380.— BROWNING FOR MADE DISHES.
Take four ounces of loaf sugar, beat it small, put
it into an iron frying-pan with one ounce of butter,
and set it over a clear fire ; nux it well together all
the time, and when it begins to be frothy and the
sugar is dissolving, hold it higher over the fire till
the sugar and butter is of a deep brown ; then pour
in a little red wine, stir them well together, then
add more wine, and keep stirring it all the while;
put in the rind of a lemon, a little salt, three table-
spoonfuls of mushroom catchup, two or three blades
of mace, six cloves, four shallots peeled, and half an
ounce of Jamaica pepper ; boil slowly fbt ten min-
208 HISCELLAKEOTJS KEOEIFTS.
ntes, pour it iato a lipped basin, having previonsl/
Btrained it, and when cold, skim it carefully and bottle
for use. Resin the eorks and keep in a cool place.
No. 381.— COCHINEAL COLORINa.
Put a quart of spring water into a small preserv-
ing-pan, with eight ounces of loaf sugar, and set it
on the fire to boil, then add one ounce of cochineal
and one ounce of salts of wormwood, both weU
pounded in a mortar, and when this has boiled up,
add two ounces of cream of tartar, and slir well
together with a wooden spoon, and then put in one
ounce of ponnded roche alum, stir well again till
mixed, then strain through a jelly-bag. When cold,
bottle the coloring in small bottles, cork them tight,
and keep them in a cool place.
No. 382.— MINCE-MEAT.
Take five pounds of currants, three pounds of
raisins, stoned and chopped, five pounds of very
finely chopped suet, two pounds and a half of grated
apples, two pounds and a half of sugar, the juice of
five lemons, and five Seville oranges, one nutmeg
and a half grated, and the weight of one in mace
and in cloves very finely powdered, and a little more
than one pound of shred citron and candied peels;
moisten all with sweet wine and three glasses of
brandy, mix all very thoroughly, put it into a jar
HISOELLAKEOnS BEOEIPTS. 209
^nd ooyer down closely. At each baking of pies use
a little fres^ grated apple with the mince-meat.
No. 383.— SAVORY JELLY.
If you shonld want savory jelly in a hnrry, take
a pint of good-flavored stock, or any clear soup you
may happen to have, add to it a table-spoonful of
tarragon vinegar and a glass of white wine, and
warm them together in a stewpan over the fire. Put
half an ounce of Nelson's gelatine to soak in a little
cold water, and as soon as swelled, stir it in with the
stock, etc., till melted, then clear the jelly with the
white of one or two eggs, as you would calTs foot ;
run through a jelly-bag till clear, pour it on a large
dish about half an inch thick, put it on the ice or in
a very cold place, and as soon as the jelly is well set
and quite firm, cut it in dice, or chop it up for
garnish as may be required*
Carrot , 116
Chowder, or Cod^s Head.. . 109
Economical White Ill
Ghreen Pea 119
Green Pea without Peas. . . 120
Jenny Lindas 127
Mock Turtle 126
Oyster , 108
Pig's Head Mock Turtle. . .
Scotch Fish and Soup
Scotch Mutton Broth
Soupe i la Bonne Femme. .
R]6CHAUFP]6S OF FISH.
Cod flla Fran^aise 20
Cod 4 la Oaronne 18
Cod i la ProTcngale 13
Cod, Bonne Bouche of ... . 14
Cod, Boulettes of 19
Cod, Croquettes of 15
Cod, Curried 12
Cod Fritters 17
Cod, Vol-au-Vent of 16
Fish and Eggs 5
Fish and Macaroni 7
Fish la White Smioe a
Fish Pudding 8
Fish Salad. 23
Fish, to dress a second
Mackerel, Soused. 24
Salmon and Salad 22
Sabnon Cutlets 21
Turbot k la Cr^me 10
Turbot i la Sainte Mene-
Turbot Cutlets 9
Crah, Hot 138
Lobster & la Murphy 136
Lobster CiiUets 13*7
Mackerel i la Ravigote.. . . 133
Mackerel, filleted 132
Oyster PiUau 139
Oyster Sausages MO
Oysters, Fried 142
Bechamel of. 26
Blanquette of 34
Broiled Shoulder of 21
Broiled, with Tomato Sauce 28
Croquettes of. 45
Cutlets i la Parmesane 31
Cutlets & la Sainte Mene-
Grilled Cutlets 33
Grosvenor Cutlets 30
Oysters, Larded 141
Oysters, Sorento 144
Oysters, Stewed. 143
Salmon with Piccalilli
Smelts i la Russe 135
Soles aia Colbert 131
Soles, Filleted, with Oysters 130
Hashed, with Mushrooms. . 36
Minced, with Cucumber. . . 41
Minced, with Poached Eggs 40
Prussian Cutlets 32
Pudding of 38
Rissoles of 44
Stewed i la Jardiniere. ... 43
The Epicure's Hash 36
Timbals of 39
R£CHAUFF£S of BEEF.
Croquettes in Potato Paste 47
Fried with Onions 50
Minoed au Gratin 49
Stewed 4 la Poulette. 52
Stewed en Matelote 53
R6CHAUFF£S of VEAL.
1 ritalienne 57
Blanquette of. 62
CalTs Head i la Poulette. . 63
CalTs Head Frittersw 64
Calves' Feet Fritters 67
Fritters of, with Tomato
Glazed Cutlets, with Sorrel 60
Hashed Calf s Head 65
Larded Cutlets of. 69
Mould of CalTs Head 66
Yeal and Bioe Pie 68
RfiCHAUFFlfiS OF PORK.
Broiled, & la Milanaise 71
Broiled, with Mog^ Sauce . 10
Blanquette of 74
Capilotade of 78
Cromesquis of 80
Croquettes of 79
Quenelles of 85
Pudding, i la Reine 83
Minced, with Onions 69
Rissoles of 72
Rissoles of. 84
Vol-au-Vent of 82
Capilotade of 89
Grilled Legs of 87
Quenelles of 88
Salad of 90
Fritters of 93
G4teau of. 91
Hashed *. 92
r£chauff£s of game.
Puffs of 97
Sausages of 96
Salmis of Cold 101
Quenelles of 105
Salad of 104
Oame Patties. , ,
(Hteau of Hare.
Grouse Salad 107
Salmis of Woodcocks . . . . 106
Haunch of, to taste like
Loin of, Yenisonized 147
Beef and Macaroni d, Tlta-
Boulettes of 154
Cured Brisket of, for Christ-
Cured to eat Cold 152
Knuckle of, with Barley . . 155
Neck of. Cutlets 156
Curry, Bengal 159
Curry, Madras Dry 160
Curry, to boil Rice for ... . 161
Grouse, i la Russe 177
Hashed Calf s Head 165
Indian Fowl Pillau 158
Indian Puff^ 162
Jugged Hare 163
Kidneys 4 la Frangaise. . . . 164
Roman Pudding 169
Scotch Collops 168
Scotch Eggs 167
Turkish Pilaflf 157
Westphalia Loaves. /..... 166
Colonel Courtenay*s 176
English Pat^ de Pole Graa 174
Standing, for Breakfast ... 173
Broccoli Sprouts k Pltalienne 185
Cabbage, Red, Stewed 184
Carrots, with Parsley 189
CauHflower, with Parmesan
Endive, Stewed 179
Parsnips, Mashed 188
Peas, Stewed 182
Peas, Stewed, without Ham
or Bacon 183
Potato Chips 196
Potatoes tlla Crdme 195
Potatoes a la Maitre d*H6tel 194
Potatoes & la Ruase 19*7
Potatoes, New, au Beurre. 193
Potatoes, Old, how to boil. 192
Salsify or Scorzonera in
Salsify or Scorzonera in
Brown Sauce •'. . 190
Spinach, Stewed 180
Spinach stewed with cream. 181
Vegetable-Marrow, Mashed 188
Haricot Bean 200
Buttered Eggs 209
Cheese Omelet 207
Prench Stewed Cheese. . . . 208
German Cheese 206
Ham or Tongue Toast .... 210
Lobster Salad 214
Macaroni i Tltalienne .... 212
Macaroni with Tomato. ... 213
Parmesan Balls 205
Scotch Woodcock 203
Brown Onion 222
Cream, for Fish 220
Dutch, for Pish 219
Apple Charlotte 268
Bread and Butter Marma-
Bread, Boiled 232
Bread, Brown, German . . . 265
Cabinet, Cold 231
Cabinet, Grerman, with
" Quicken" Sauce 267
College, Baked 253
OusUrd, St Leooftrd's 224
Friar's Omelet 278
Fritters, Orange 275
Fritters, Potato 274
Houiton Sponge 241
KhaU Khan's 242
Lemon, Baked 262
Pancakes, Keithoch 273
Princess Amelia's 240 ,
Apple Whip 289
Blanc-mange, Arrow-root. . 285
Blanc-mange, Ground Bice 284
Blanc-mange, Iceland Moss 286
Blanc-mange, Whole Bice. 283
CalTs Foot Jelly 281
Cheesecakes, Gocoanut. ... 301
Cheesecakes, Lemon 300
Cheesecakes, Bice 302
Cream, German 293
Cream, German Bum 295
Cream, Mille Fruit 293
Plum, Christmas , 251
Plum, Bich 252
Bice, Boiled 255
Bice, French 245
Bice, Grerman 264
Sir Watkin Wynn's 244
Souffle, Almond 272
Souffle, Apple and Bice. . . 270
Sonffl^ Arrow-root 271
Souffle, Strawberry. 248
Twenty Minutes' 233
Custards, Orange 299
Custard, Standing 297
Fool, Currant 304
Fool, Gooseberry 303
French Plums, Stewed. . . . 305
Fruit Salad, or Macedoine. 306
Gateau de Naples 296
Ginger Apples. . . . .( 290
Italian Sponge 291
Kesale, Bussian 292
Lemon Souffle 279
Orange Jelly 280
Bed Bobbin 287
Almond Paste for Tartlets. 314
Crust for Raised Pies 310
French Pastrj 313
Grenoa Pastry 312
Italian Pastry .*. . 311
Puff Paste 30*1
Short Crust 308
Suet Crust for Meat Pies.. 309
CAKES AND BISCUITS.
Apple Cakes 334
Breakfast Bolls 33*7
Chocolate Cakes 333
Coooanut Cakes 332
Devon Currant 317
Gingerbread Cakes 325
Gingerbread, Dundee 323
Gingerbread, Plain 324
Gooseberry Cakes 336
Lemon Cakes 329
Orange Biscuits 330
Plum, Rich 318
Plum, Soda 319
Rock Cakes 326
Scotch Biscuit 336
Scotch Seed-time 322
Siirewsbury Cakes 32t
Whip Biscuits 331
Yorkshire Cakes 338
Bottled Fruits 349
Bottled Fruits 360
Cherry Cheese 348
Cherry Preserve, Kentish . 340
Currant Jam, Black 343
Currant Jelly, Bed 346
Orange Marmalade, Grated 339
Pine Apple Jam 341
Plum Jam 342
Raspberry Jam 346
Strawberry Jam 344
Cherry Brandy 364
Milk Punch 366
Qu&tre Fruits 353
FI0ELE3 ANB SAUOBS.
Chili Vinegar 361
Hot Qreen Pli^b 359
Indiuk Ohutnee SGI
ilogai Smuoe 360
UuBhroom Sauoe 364
OytUr Cab^ap 366
Tsrr^OD Vinegar 366
Tomato Sauoe 36S
Turns Sauce 361
Walnut Catchup 3S3
Xromatia Herb Seascaiing. 3T6
Bread Grumba for frTing . . 314
Brownii^ for Made DiaheH 380
Celery Flavoring 315
Cochineal Coloring 381
Mince Ueat 382
Pkkle for Hams 368
Salad Sauce 318
Savory Jell; 383
Strawberrj Add for m^dng
To Clarify Drippng 313
To Cure a ISM Ham 369
To keep Fish good for
several days 310
To keep Ueat, Game, <x
Poultry, in hot weather. 312
To keep Tegetable-Marrow
for Winter uae 311
To i«inove taint bont Ueat
Nad* In Italy